[Sca-cooks] Better than baba ganoush, but is it period?

[vicki shaw]

what about yogurt?

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Susan Fox-Davis" <selene at earthlink.net>
To: "Christiane" <christianetrue at earthlink.net>; "Cooks within the SCA"
<sca-cooks at ansteorra.org>
Sent: Friday, February 27, 2004 2:07 PM
Subject: Re: [Sca-cooks] Better than baba ganoush, but is it period?


> Gianotta  wrote:
>
> >My husband and I went out last night to our favorite little Turkish
restaurant. The owners also operate a deli up the road where I get my
rosewater for cosmetics and cooking, my tahini, and great fresh bread and
fresh feta and other goodies. But I digress. I picked out as an appetizer
this cold dish comprising roasted eggplant, chopped coarsely and mixed with
parley, green pepper, bits of carrot, lemon juice, vinegar, garlic, and
olive oil. It was heaven spread on the hot bread with bits of onion, sesame,
and poppyseed that was brought to our table. And it was not bitter at all,
which is what I find most eggplant dishes to be
> >
> >I didn't catch the name of the dish, but it definitely seems more of a
relation to tapenade. Turkish tapenade, if you will. I have vowed to track
down a recipe. Anyone have a recipe that's similar, but period? Are
tapenades period?
> >
>
> Is this something like it?  I don't have a Turkish name for it but this
> looks similar.
>
>
>       Turkish Eggplant Salad
>        <http://home.att.net/~ashburysaubergines/t-z/a61.htm>
>
> 1 large eggplant
> 1 tablespoon olive oil
> 1 tablespoon lemon juice
> 1 clove garlic, minced or pressed
> 1 cup plain yogurt
> 1 medium-sized bell pepper, seeded and finely chopped
> salt and pepper
> romaine lettuce leaves
> 2 tomatoes
> 2 tablespoons chopped parsley
>
> With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a
> 400 degrees oven for 1 hour or until very soft; cool. Split in half and
> scoop out pulp into a bowl. Mash pulp with a fork. Mix in oil, lemon
> juice, garlic, green pepper and salt and pepper to taste. Cover and
> chill for 2 hours.
>
> To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in
> center. Garnish with tomato wedges and fresh parsley.
>
> Serves 6.
>
> Or maybe:
>
>       Title: TURKISH EGGPLANT SALAD
>   Categories: Salads, Appetizers, Vegetables
>        Yield: 4 servings
>
>        1 lg Eggplant
>             Juice of 1/2 lemon
>             Salt
>      1/3 c  Extra virgin olive oil
>        2 ts Mashed garlic
>    2 1/2 tb Vinegar
>             Tomato slices, onion slices
>             -- black Greek olives for
>             -- garnish
>
>    Cook unpeeled eggplant until it is charred on the
>    outside & the flesh is thoroughly soft.  Cool slightly
>    & then peel.  Wipe clean & squeeze out all the water.
>
>    Place eggplant in a bowl with the lemon juice & salt.
>    Mash well.  Add olive oil, garlic & vinegar, blend
>    thoroughly.  Serve on a plate garnished with tomato,
>    onion & olives.
>
>    Ayla Esen Algar, "The Complete Book of Turkish Cooking"
>
>
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