Comments on: Baba ghanoush http://www.syrupandtang.com/200802/baba-ghanoush/ Sat, 11 Oct 2008 22:16:55 +0000 http://wordpress.org/?v=2.5.1 By: Duncan http://www.syrupandtang.com/200802/baba-ghanoush/#comment-897 Duncan Wed, 09 Jul 2008 11:28:34 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-897 Welcome Ran. Thanks for your comments and it was interesting reading your post about it! Welcome Ran. Thanks for your comments and it was interesting reading your post about it!

]]> By: Ran http://www.syrupandtang.com/200802/baba-ghanoush/#comment-889 Ran Fri, 04 Jul 2008 06:00:30 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-889 Thats funny, i posted a recipe for this earlier this week. I use my mum and aunts recipe (they are from jerusalem) and they always roasted it so maybe the grilling thing is a different arabic countries trick. I love the addition of parsley too. It adds another little kick. And for some reason we always spinkle a little paprika and oil over the top. its all good though. yummmm i dont get the anti-eggplant thing. i could live off it! Thats funny, i posted a recipe for this earlier this week. I use my mum and aunts recipe (they are from jerusalem) and they always roasted it so maybe the grilling thing is a different arabic countries trick.

I love the addition of parsley too. It adds another little kick. And for some reason we always spinkle a little paprika and oil over the top. its all good though. yummmm

i dont get the anti-eggplant thing. i could live off it!

]]> By: stickyfingers http://www.syrupandtang.com/200802/baba-ghanoush/#comment-524 stickyfingers Mon, 18 Feb 2008 01:32:32 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-524 On the subject of salting eggplants, it is not necessary with all kinds of eggplant. Many breeds sold commercially today have been developed in such a way that they have managed to eliminate the bitterness. If you are using heritage eggplants then brining(salting) is recommended or nuking them in microwave, which will cause the bitter brine to leach or to be neutralised. I love eggplant. I love it crusted in polenta sandwiching buffalo mozzarella, a little sugo and basil leaves then shallow fried. I love Ma Po Tofu which features it and most Thai curry pastes require it to cause the right chemical reaction for the tastiest meals. On the subject of salting eggplants, it is not necessary with all kinds of eggplant. Many breeds sold commercially today have been developed in such a way that they have managed to eliminate the bitterness. If you are using heritage eggplants then brining(salting) is recommended or nuking them in microwave, which will cause the bitter brine to leach or to be neutralised.

I love eggplant. I love it crusted in polenta sandwiching buffalo mozzarella, a little sugo and basil leaves then shallow fried. I love Ma Po Tofu which features it and most Thai curry pastes require it to cause the right chemical reaction for the tastiest meals.

]]> By: Amelita (Squishy) http://www.syrupandtang.com/200802/baba-ghanoush/#comment-520 Amelita (Squishy) Sat, 16 Feb 2008 15:00:56 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-520 P.S. After reading the comments above just thought I would let you guys know, I make antipasto at work now on a regular basis at the restaurant. It seems that none of the chefs there recommend salting eggplant. They say it's a waste of time. I was always a person who salted her eggplant and now I don't, so, who knows, salt, no salt, who can tell the difference really? Maybe we should do a blind taste testing? P.S. After reading the comments above just thought I would let you guys know, I make antipasto at work now on a regular basis at the restaurant. It seems that none of the chefs there recommend salting eggplant. They say it's a waste of time.

I was always a person who salted her eggplant and now I don't, so, who knows, salt, no salt, who can tell the difference really? Maybe we should do a blind taste testing?

]]> By: Amelita (Squishy) http://www.syrupandtang.com/200802/baba-ghanoush/#comment-519 Amelita (Squishy) Sat, 16 Feb 2008 14:53:11 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-519 I don't know, does you breath look bad in this? Baba ghanoush is one of my favs, eggplant use to scare me, like puff pastry does, but I got over it. Gotta love it in a nice bruchetta mix to! I don't know, does you breath look bad in this? Baba ghanoush is one of my favs, eggplant use to scare me, like puff pastry does, but I got over it. Gotta love it in a nice bruchetta mix to!

]]> By: harry http://www.syrupandtang.com/200802/baba-ghanoush/#comment-518 harry Fri, 15 Feb 2008 08:46:32 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-518 Well, well, well... who'd've known there were so many defenders of the aubergine! Anyway, I think your descriptions (black and wrinkly; a monster from the deep...) are spot on! One question: is your last remark about not rechilling it multiple times a matter of food hygiene or is it just because it won't taste any good? Otherwise, seems quite straight forward. All you seem to need is "a small aubergine" :) Well, well, well… who'd've known there were so many defenders of the aubergine!

Anyway, I think your descriptions (black and wrinkly; a monster from the deep…) are spot on!

One question: is your last remark about not rechilling it multiple times a matter of food hygiene or is it just because it won't taste any good?

Otherwise, seems quite straight forward. All you seem to need is "a small aubergine" :)

]]> By: Y http://www.syrupandtang.com/200802/baba-ghanoush/#comment-517 Y Tue, 12 Feb 2008 07:30:18 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-517 Can't understand all this anti-eggplant sentiment and have therefore concluded that you're all nuts. :P Can't understand all this anti-eggplant sentiment and have therefore concluded that you're all nuts. :P

]]> By: neil http://www.syrupandtang.com/200802/baba-ghanoush/#comment-513 neil Tue, 12 Feb 2008 05:19:40 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-513 I'm thinking eggplant does play a part in your life, especially given that you eat a derivative of it by the cupful! I kind of understand where you are coming from with the texture thing, I can't abide great big chunks of it, but if chopped small and melted into a ratatouille, or sliced thin and barbecued, I can certainly think of worse things to eat. I'm thinking eggplant does play a part in your life, especially given that you eat a derivative of it by the cupful! I kind of understand where you are coming from with the texture thing, I can't abide great big chunks of it, but if chopped small and melted into a ratatouille, or sliced thin and barbecued, I can certainly think of worse things to eat.

]]> By: Duncan http://www.syrupandtang.com/200802/baba-ghanoush/#comment-512 Duncan Tue, 12 Feb 2008 01:20:16 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-512 Hi Katie. Now you know I like debate, but it seems I have to agree with you mostly... However... point 2: I believe eggplant is alkaline, not acidic. Harold McGee suggests that salting is more a way of masking the bitterness than actually treating it... still, as long as the result is tasty! point 4: Pyjamas rarely taste nice, so serving eggplant with pyjamas isn't going to make it any better. Hehehe. Hi Katie. Now you know I like debate, but it seems I have to agree with you mostly… However…

point 2: I believe eggplant is alkaline, not acidic. Harold McGee suggests that salting is more a way of masking the bitterness than actually treating it… still, as long as the result is tasty!

point 4: Pyjamas rarely taste nice, so serving eggplant with pyjamas isn't going to make it any better. Hehehe.

]]> By: grocer http://www.syrupandtang.com/200802/baba-ghanoush/#comment-508 grocer Mon, 11 Feb 2008 14:12:41 +0000 http://www.syrupandtang.com/200802/baba-ghanoush/#comment-508 Dunacn, by now you know I love you regardless... So you WILL read what I say in the right way... Firstly, eggplant is in the same category as avocado for me. When I first tried it, I hated it. I thought it was mushy and flavourless whilst simultaneously being repugnant!!! I now love both.. I have no idea which came first, but I do know that there are a few sneaky tricks. 1. NEVER heat avocado - it is SO SO SO SO SO WRONG!!!! 2. If you're not sure about cooking eggplant, cover it in salt for at least 1/2 hour before cooking; eggplant is acidic and if you're not quite into it; this will make a difference despite Bill Granger saying he doesn't think it makes a difference. 3. You don't have to like eggplant. If you hate it, that's fine. 4. If you seriously want to give eggplant a shot, you must serve it with pyjamas, or worst case, as part of the group menu, finishing iwth "local specialties" is suicide; a bit like some of our macaron conversations. Good Luck Duncan, I admire your hope and determination!!! Dunacn,
by now you know I love you regardless… So you WILL read what I say in the right way…

Firstly, eggplant is in the same category as avocado for me. When I first tried it, I hated it. I thought it was mushy and flavourless whilst simultaneously being repugnant!!!

I now love both.. I have no idea which came first, but I do know that there are a few sneaky tricks.

1. NEVER heat avocado - it is SO SO SO SO SO WRONG!!!!
2. If you're not sure about cooking eggplant, cover it in salt for at least 1/2 hour before cooking; eggplant is acidic and if you're not quite into it; this will make a difference despite Bill Granger saying he doesn't think it makes a difference.
3. You don't have to like eggplant. If you hate it, that's fine.
4. If you seriously want to give eggplant a shot, you must serve it with pyjamas, or worst case, as part of the group menu, finishing iwth "local specialties" is suicide; a bit like some of our macaron conversations.

Good Luck Duncan, I admire your hope and determination!!!

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