Comments on: Babaganoush, because I like the name. http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/ A blog about food and photography. Mon, 21 May 2012 17:12:51 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Vicky http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-76526 Vicky Thu, 29 Mar 2012 14:56:07 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-76526 Hmmm I looove babaganoush - so good. And I absolutely adore those oven mitts! haha! Hmmm I looove babaganoush – so good. And I absolutely adore those oven mitts! haha!

]]> By: MollyB http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-72148 MollyB Mon, 27 Feb 2012 16:29:54 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-72148 I know I'm way late to comment 'cause I did a search and found this blog but I hhhaaaadddd to post after reading all the tahini questions! You can totally make your own tahini! Toss some sesame seeds and a splash of sesame or olive oil into a magic bullet or small food processor. Give it a whirl to start. Then open 'er up and add some water, very little by very little then blend some more. Continue to do this until you reach your desired pasteness is reached. Add some salt if you're feelin' it but if you're adding it to something, you may not need it. Homemade tahini tends to be not as smooth but so delicious 'cause you made it yourself! I wonder if roasting the sesame seeds before would be yummy too? And pardon my lack of measurements, but I never measure, I just guess. I imagine you could make a bigger batch in a bigger food processor. And! Extra tahini makes DELICIOUS dairy-free, creamy dressing/dip. Blend (or use a whist and mix) your tahini with lots of lemon juice and zest, some salt and pepper, some oil and your favourite herbs (I love dill). I often use tahini with some salt as a spread on sandwiches in place of mayo (I'm vegan). AND! Add it to blended carrot soup! I regularly buy the big jars of tahini and go through them relatively quickly. So good! Haha, I'm clearly a tahini enthusiast! Thanks for the delicious recipe! I know I’m way late to comment ’cause I did a search and found this blog but I hhhaaaadddd to post after reading all the tahini questions! You can totally make your own tahini! Toss some sesame seeds and a splash of sesame or olive oil into a magic bullet or small food processor. Give it a whirl to start. Then open ‘er up and add some water, very little by very little then blend some more. Continue to do this until you reach your desired pasteness is reached. Add some salt if you’re feelin’ it but if you’re adding it to something, you may not need it. Homemade tahini tends to be not as smooth but so delicious ’cause you made it yourself! I wonder if roasting the sesame seeds before would be yummy too? And pardon my lack of measurements, but I never measure, I just guess. I imagine you could make a bigger batch in a bigger food processor.

And! Extra tahini makes DELICIOUS dairy-free, creamy dressing/dip. Blend (or use a whist and mix) your tahini with lots of lemon juice and zest, some salt and pepper, some oil and your favourite herbs (I love dill). I often use tahini with some salt as a spread on sandwiches in place of mayo (I’m vegan). AND! Add it to blended carrot soup! I regularly buy the big jars of tahini and go through them relatively quickly. So good! Haha, I’m clearly a tahini enthusiast!

Thanks for the delicious recipe!

]]> By: Kimberly http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-18650 Kimberly Mon, 21 Mar 2011 09:28:59 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-18650 Yummo! Just searched for "babaganoush" on foodgawker and ended up here. I added some extra garlic, and it's so burny and delicious! :) Yummo! Just searched for “babaganoush” on foodgawker and ended up here. I added some extra garlic, and it’s so burny and delicious! :)

]]> By: mjwdfi8nmhjer http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-7698 mjwdfi8nmhjer Mon, 14 Jun 2010 01:46:38 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-7698 its awesome its awesome

]]> By: Sanjana http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2589 Sanjana Sun, 11 Oct 2009 12:32:19 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2589 This post is TOO cute! This post is TOO cute!

]]> By: Candy http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2536 Candy Wed, 07 Oct 2009 00:57:22 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2536 Catalina - wow, let me know how it turns out! I wouldn't even know where to start when making tahini paste... April - I know what you mean! I had to buy that giant bottle and I was wishing they made smaller ones. What else can I use tahini with after we're tired of hummus and babaganoush?! And I do wish I bought the longer oven mitts...they are a little bit short... Catalina – wow, let me know how it turns out! I wouldn’t even know where to start when making tahini paste…

April – I know what you mean! I had to buy that giant bottle and I was wishing they made smaller ones. What else can I use tahini with after we’re tired of hummus and babaganoush?!
And I do wish I bought the longer oven mitts…they are a little bit short…

]]> By: April in CT http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2525 April in CT Tue, 06 Oct 2009 00:42:52 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2525 I wish my grocery carried a smaller jar of tahini instead of the ginormous can that looks to be from 1978. I've never cooked anything with eggplant because it's a texture my hubby is weird about, but I might try this. He's a hummus FREAK. I had deja vu with the in store oven mitt performance because we've done the same thing except it was my husband playing with them and me looking at him like he was nuts (cause he is). :o) I wish my grocery carried a smaller jar of tahini instead of the ginormous can that looks to be from 1978. I’ve never cooked anything with eggplant because it’s a texture my hubby is weird about, but I might try this. He’s a hummus FREAK.

I had deja vu with the in store oven mitt performance because we’ve done the same thing except it was my husband playing with them and me looking at him like he was nuts (cause he is). :o)

]]> By: Catalina Kolker http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2518 Catalina Kolker Mon, 05 Oct 2009 20:00:51 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2518 I am going to attempt at making my own raw tahini paste and see what happens. I am going to attempt at making my own raw tahini paste and see what happens.

]]> By: Candy http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2512 Candy Mon, 05 Oct 2009 13:33:40 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2512 Catalina - That version sounds delicious. With mayo too ;) I will have to try that. Especially with the sliced tomato on bread. Faith - It's worth it in the end once you know what you'll be getting out of looking at the gross insides :) Cookie - I agree. I think I like it spread on sliced baguettes more than anything. Hummingbird - haha! Catalina – That version sounds delicious. With mayo too ;) I will have to try that. Especially with the sliced tomato on bread.

Faith – It’s worth it in the end once you know what you’ll be getting out of looking at the gross insides :)

Cookie – I agree. I think I like it spread on sliced baguettes more than anything.

Hummingbird – haha!

]]> By: Hummingbird Appetite http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2466 Hummingbird Appetite Sat, 03 Oct 2009 05:11:28 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2466 The oven mitts...HI-larious! I love middle eastern food. The oven mitts…HI-larious! I love middle eastern food.

]]> By: Cookie http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2462 Cookie Fri, 02 Oct 2009 22:54:09 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2462 Babaganoush is so fun to say! I love hummus but I love this dip just the same. It's good on just about anything! Babaganoush is so fun to say! I love hummus but I love this dip just the same. It’s good on just about anything!

]]> By: Faith http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2459 Faith Fri, 02 Oct 2009 20:41:23 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2459 This is definitely one of my favorite dips. I'm with you about how gross-looking the insides of cooked eggplant are...so totally worth it though! ;) This is definitely one of my favorite dips. I’m with you about how gross-looking the insides of cooked eggplant are…so totally worth it though! ;)

]]> By: Catalina Kolker http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2457 Catalina Kolker Fri, 02 Oct 2009 19:24:27 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2457 Sorry - I forgot to say that there should always be served about 1/2 inch thick on a slice of bread with a nice thick juicy slice of bright red tomato. Are you hungry for it yet? Sorry – I forgot to say that there should always be served about 1/2 inch thick on a slice of bread with a nice thick juicy slice of bright red tomato.
Are you hungry for it yet?

]]> By: Catalina Kolker http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/comment-page-1/#comment-2456 Catalina Kolker Fri, 02 Oct 2009 19:22:30 +0000 http://soupbelly.com/2009/10/02/babaganoush-because-i-like-the-name/#comment-2456 This is one of my fav dips or salads or spreads or however you want to call it. In Romania they call it eggplant salad and basically has baked / roasted egg plant that is placed in a colander for a few hours so the bitter juices will drain, then chopped really fine with a knife (yes, I know you can also do it differently, but it wouldn't be as fun)and mixed with chopped onion, some olive oil, salt & pepper and actually some people also add mayonnaise to it. The HOMEMADE version. Trust me, it IS WORTH doing it. With MAYO. Anyway, love yours ! (as always) This is one of my fav dips or salads or spreads or however you want to call it.
In Romania they call it eggplant salad and basically has baked / roasted egg plant that is placed in a colander for a few hours so the bitter juices will drain, then chopped really fine with a knife (yes, I know you can also do it differently, but it wouldn’t be as fun)and mixed with chopped onion, some olive oil, salt & pepper and actually some people also add mayonnaise to it.
The HOMEMADE version.
Trust me, it IS WORTH doing it. With MAYO.
Anyway, love yours ! (as always)

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