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Friday, August 11, 2006   Eggplants and Chickpeas Heather, I have found the secret!!!!!!! Yes, I managed to perfect the kashka batamajune recipe. Here it is: 2 1-lbish eggplants 1-2 cloves garlic 3 T lemon juice (about one lemon if you don't squeeze it to death) 2 T olive oil 1T tahini 1 t kosher salt 1/2 can drained chickpeas 2 T fresh mint, chopped 2 T fresh parsley, chopped 4 T thick plain yogurt (whole-milk) or sour cream Preheat broiler; prick eggplants all over with a fork. (Stabby noises help.) Place on a foil-lined, lightly oiled cookie sheet. Broil 45-55 minutes, turning about every 15 minutes. When they are done, eggplant will be collapsed and look like slightly charred hell. Take the eggplant and put them into a colander, splitting them open with two forks. Turn flesh side down and let them drain and cool in the colander. Once your eggplant have cooled, remove the innards from the charred skin and place into a food processor/blender. Add garlic, chickpeas, lemon juice, olive oil, tahini, yogurt and salt. Blend until smooth. Add mint and parsley; pulse until just mixed through. (You really don't want this to turn green.) If you can, try to get the mix out of the food processor/blender and into a bowl. It will take superman-like strength to keep from devouring the entire batch. Great thanks to O the Oprah magazine for printing a recipe for "Minted Baba Ghanoush" which sounds delish in itself. Even more thanks to me, for not bothering to read the recipe prior to grocery shopping, realizing mid-way through that I had no tahini and that I needed to add something, which lead to the addition of chickpeas. And sour cream, because I had no plain yogurt. And I'm sure that tahini would just add depth to the recipe, but damn, it's some mighty fine stuff without it. Now, if I can just leave it in the fridge long enough to make some homemade naan. Then I can die happy. posted by jaime | 7:27 PM 0 comments

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