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

[vicki shaw]

Yogurt is listed among the ingredients of the first recipe, but then it is
forgotten in the preparation?  Is it meant to be a side item, or is the
crushed  eggplant to be mixed with the yogurt?  I want to assume the latter
but I prefer not to assume....
Angharad

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

www.omygoddess.biz
----- Original Message -----
From: "david friedman" <ddfr at daviddfriedman.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, February 27, 2004 6:07 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"
>
> Note that both of these have New World ingredients in them (green
> pepper and tomato).
>
> My favorite period eggplant dip is Badinjan Muhassa (recipe in the
> Miscellany, webbed on my site), but it's noticeably different from
> these. You might want to look through the Andalusian cookbook (also
> webbed on my site) to see if you can find something closer; nothing
> immediately occurs to me.
> --
> David/Cariadoc
> http://www.daviddfriedman.com/
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