Well I don’t want to spoil you with beautiful food, bloggies! Last week’s pink soup was enough attractiveness for a while, back to the mushy brown Jewlicious food you know and love. Yum! This week, I bring you a delicious appetizer to please the masses- babaganoush and homemade pita bread. Babaganoush is a delightful Middle Eastern dip made of eggplant and tahini. But why stop there, with just one simple recipe? It has been a dream of mine ever since I made falafel, and certainly since I made bagels, to create some pita bread of my very own. That is just the kind of type-A over-achiever I am. Just ask Bubbe about how I asked for an SAT tutor for Hanukkah in 9th grade.
Here is all you need for a little taste of the Homeland in your home.
Let’s start with the pita! In a bowl, disolve the yeast packet in warm water (about 110 degrees). Stir in salt, garlic powder and enough flour to form a soft dough. I ended up using 2.5 cups. Then, on a flowered surface, knead the dough until it is smooth and elastic, about 6-8 minutes. Not surprisingly, lazinees kicked in for me at about minute four. Divide the dough into six pieces, and knead each one of those for another minute (AKA 10 seconds in lazy Amy world). Sorry for the use of the third person. Roll each one of these balls into a flat circle.
While your dough is rising, you can get started on the babaganoush. First, piece your eggplant and roast it in the oven until it is soft, about 45 minutes. Doesn’t this look tasty! I roasted the garlic too for kicks, instead of using it raw. To do that, put the garlic in a foil drizzled with olive oil and roast the last 20 minutes.)
Scoop out the eggplant pulp and add to your food processor. Add in lemon juice, tahini, garlic and sesame seeds and blend away. Refrigerate for 3 hours, stir in olive oil and garnish with paprika and parsley.
That’s it! Now wasn’t that easy? I have to say, this pita bread is AWESOME. Maybe even better than my bagels. I will be making this again.
- 2 small eggplants (or 1 large eggplant)
- 4 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
- 1½ tablespoons olive oil
- Paprika and parsley for garnish
- Preheat oven to 400 degrees F.
- Place eggplant on a foil lined cookie sheet making holes in the eggplant skin with a fork. Roast it for 45 minutes until soft. Wrap garlic in foil and drizzle in olive oil. Roast the last 20 minutes with the eggplant.
- Remove the eggplant from the oven and cool. Then scoop out inside of eggplant and discard the skin.
- Place eggplant, lemon juice, tahini, cumin, salt and pepper in a food processor and blend away.
- Put mixture in a serving bowl.
- Refrigerate for 3 hours, mix in olive oil, garnish with paprika and parsley and enjoy!
- 1 package active dry yeast
- 1 1/4 cups warm water (110 degrees F)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 1/2 – 3 cups all-purpose flour
- Preheat oven to 500 degrees F.
- In a bowl, dissolve yeast in warm water.
- Stir in salt, garlic powder and enough flour to form a soft dough.
- Knead dough until smooth and elastic, about 6-8 minutes, on a floured surface.
- Divide the dough into six pieces and knead each for one minute.
- Roll each piece into a circle. Cover and let rise in a warm place for 45 minutes.
- Place pitas unside down on greased baking sheets.
- Bake pitas for 5-10 mintutes. Cool on wire racks.