Sweet lips
07-18-2005, 01:40 PM
You can modify just about any cooked/roasted eggplant recipe with chopped, salted eggplant. The ratio of eggplant to salt is about 2 large eggplants to 1 teaspoon of celtic sea salt. Peel and chop your eggplant (the finer you chop it, the sooner it will be ready) and toss with salt. Place salted eggplant in a colander either in a sink or over a bowl to catch the bitter juices that will exude. After a 1/2 hour or so, (depending on how fresh the eggplant is and how finely chopped), squeeze the excess juices out. You can rinse the eggplant or not according to your taste. Then use in whatever recipe you need it
for. Here are a couple to try:
Lebanese eggplant salad
2 large eggplants, prepard as above and mashed or
processed to a rough consistency
1 tomato, chopped
1 sweet pepper, any color, chopped
1 hot, green or red chili pepper, fiely minced
1 small onion or 4 green onions, chopped
* mix all these together in a bowl. Dress with
2-3 T lemon juice (the original recipe calls for
pomegranate molasses, which doesn't seem too raw.)
2 T olive oilsalt& pepper to taste
1 large garlic clove, crushed
*garnish with:
10 black, pitted olives( Ilike more!)
1 T chopped mint leaves
1 T chopped parsley
Baba Gannouj
2 eggplants, prepared as above
1-2 cloves garlic
1/2 c. lemon juice 1-2 T tahini
1/2 t celtic salt ( if you rinse the eggplant. If not, you
may not need it. )
2T chopped parsley 9opt.)
1-2T olive oil
* blend in a food processor to desired consistency.
I like to chop the garlic alone first to ensure even
distribution. An optional garnish is 1/4 c. sour
pomegranate seeds, or that parsley from the recipe if
it didn't get processed in.
At the risk of being redundant, falafel recipe adapted from Rose Lee Calabro
1 1/2 c. chickpeas, soaked and sprouted for 8 hrs.
1 c. sunflower seeds, soaked 8 hrs. and rinsed
*process until smooth mix in by hand:
1 med onion, finely chopped
2 cloves garlic, pressed
1/4 c. finely chopped parsley
2 T lemon juice
1/4 c. olive oil
2T ground coriander
3T ground cumin
ground cayenne to taste
1 t celtic sea salt
*scoop out rounded tablespoonfuls, form into
patties and dehydrate 10-12 hrs. at 105 degrees F Dip
into sauce made with:
2T tahini
2 cloves pressed garlic
2 T lemon juice
water to prferred consistency(i use about 1/2 c.)
salt to taste
for. Here are a couple to try:
Lebanese eggplant salad
2 large eggplants, prepard as above and mashed or
processed to a rough consistency
1 tomato, chopped
1 sweet pepper, any color, chopped
1 hot, green or red chili pepper, fiely minced
1 small onion or 4 green onions, chopped
* mix all these together in a bowl. Dress with
2-3 T lemon juice (the original recipe calls for
pomegranate molasses, which doesn't seem too raw.)
2 T olive oilsalt& pepper to taste
1 large garlic clove, crushed
*garnish with:
10 black, pitted olives( Ilike more!)
1 T chopped mint leaves
1 T chopped parsley
Baba Gannouj
2 eggplants, prepared as above
1-2 cloves garlic
1/2 c. lemon juice 1-2 T tahini
1/2 t celtic salt ( if you rinse the eggplant. If not, you
may not need it. )
2T chopped parsley 9opt.)
1-2T olive oil
* blend in a food processor to desired consistency.
I like to chop the garlic alone first to ensure even
distribution. An optional garnish is 1/4 c. sour
pomegranate seeds, or that parsley from the recipe if
it didn't get processed in.
At the risk of being redundant, falafel recipe adapted from Rose Lee Calabro
1 1/2 c. chickpeas, soaked and sprouted for 8 hrs.
1 c. sunflower seeds, soaked 8 hrs. and rinsed
*process until smooth mix in by hand:
1 med onion, finely chopped
2 cloves garlic, pressed
1/4 c. finely chopped parsley
2 T lemon juice
1/4 c. olive oil
2T ground coriander
3T ground cumin
ground cayenne to taste
1 t celtic sea salt
*scoop out rounded tablespoonfuls, form into
patties and dehydrate 10-12 hrs. at 105 degrees F Dip
into sauce made with:
2T tahini
2 cloves pressed garlic
2 T lemon juice
water to prferred consistency(i use about 1/2 c.)
salt to taste