Dead Sea Babaganoush Recipes

BABAGANOUSH

Babaganoush image

Provided by Ellie Krieger

Time 45m

Yield 4 (1/3 cup) servings

Number Of Ingredients 6

Ingredients

1 eggplant
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice

Steps:

Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

Nutrition Facts : Calories 76 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 153 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams

DEAD SEA BABAGANOUSH

Dead Sea Babaganoush image

People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published. If you really like it (its so easy and DE-licious!) please visit my new site http://www.thekosherchannel.com and leave me a comment. While there you can also look under "Salads" to find out how this dish got its name. Todah!

Provided by thekosherchannel

Categories Spreads

Time 55m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 5

Ingredients

2 large eggplants, peeled & cut into 1/4-inch cubes
6 garlic cloves, peeled
1/4 cup vegetable oil
1/2 teaspoon kosher salt
2 -3 tablespoons mayonnaise

Steps:

1. Preheat oven to 425 degrees.
2. Place eggplant and garlic in a large baking pan. Toss with oil and salt.
3. Bake, uncovered for 40-50 minutes or until eggplant is golden brown and the smaller pieces around the edges begin to blacken. Halfway through the baking process use a metal spatula to stir and turn the eggplant, scraping stuck pieces from the bottom of the pan.
4. Remove from oven. While eggplant is still warm, add mayonnaise. Stir gently until incorporated.
5. Chill thoroughly.

Nutrition Facts : Calories 110.8, Fat 8.3, SaturatedFat 1.1, Cholesterol 1, Sodium 138.3, Carbohydrate 9.4, Fiber 4.7, Sugar 3.5, Protein 1.6

HUMMINGBIRD FEEDING SOLUTION

Hummingbird Feeding Solution image

I thought I would post this recipe for Hummingbird Feeding Solution, because it took me a while to find it!

Provided by Kim D.

Categories Low Protein

Time 7m

Yield 2 cups

Number Of Ingredients 2

Ingredients

1/2 cup sugar
2 cups water

Steps:

Combine sugar and water in a saucepan and bring to a boil.
Boil for 2 minutes.
Cool completely.
DO NOT add food coloring to water!
Fill your hummingbird feeder and keep remaining feeding solution in the refrigerator up to one week.

Nutrition Facts : Calories 193.5, Sodium 7.6, Carbohydrate 50, Sugar 49.9

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