On the menu for last Thursday: babaghanouj, twofer cucumber quinoa salad, fresh pitas and Old Egyptians! I totally made the last one up, by the way, and their name comes from my old boss at the Phoenix. And like him, they were tough and nutty, with a little bit of honey. (Oh, I slay myself.) We also served “baba” at the restaurant as an appetizer, and I regret never getting the recipe from him. But he would have probably said, “If I told you, I would have to kill you.” So I used the Zionist recipe from the Second Ave. Deli!
Planning a menu and executing it from start to finish every week has been really good practice, though I wish I could do it more. On game day, I have to deal with a lot of mishaps, so improvising is realy important. This time, I had a whole other course set up — black-eyed pea fritters — but they just failed to fritter up so I fed the batter to the cows. At least they enjoyed it.
Dear Reader, enclosed are the recipes for Old Egyptians (improvised) and babaghanouj (from The Second Ave. Deli Cookbook).
- ground beef
- minced garlic
- chopped parsley
- ground almonds
- salt and pepper
- white bread (optional; I didn’t use it because Chris has a gluten allergy all of a sudden)
Combine everything in proportions that make sense to your taste. Ball it up and throw them into a 400-degree oven until they become brown on the outside and cooked on the inside. Ta-da!
- 4 eggplants
- 2 tbsp olive oil
- 1/2 C tahini sauce (basically: tahini, lemon juice, garlic, parsley, salt, water, paprika. You can just add these into the baba without making an extra thing.)
- 1/4 C fresh lemon juice
- 1 tbsp minced garlic
- 1/3 C chopped parsley
- 1/8 tsp cayenne pepper
- 1 tsp salt
- parsley for garnish
1. Wash eggplants and prick them with a fork in about 20 places.
2. Broil eggplants for 50 minutes, turning about every 12 minutes.
3. Slit eggplants on one side and place them slit-side down onto a colander to drain. When they cool, scoop out the flesh into a bowl and combine with the tahini sauce and other ingredients. Puree in a blender or mash with a potato masher, and cool for several hours before serving.