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  1. #1
    Join Date
    Jul 2006
    Location
    Riding my Luna & Rivendell in the Hudson Valley, NY
    Posts
    8,403

    Eggplant/sesame/honey spread

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    Here's a recipe I made up this evening, in preparation for about 10 people coming for dinner tomorrow night. It's a spread you can eat with crackers or bread.
    This recipe makes a large panful, part of which you can refrigerate for later. Or you can cut recipe in half to make it more manageable.

    You'll need:
    2 med-large eggplants
    1/2 onion
    1/2 to 2/3 cup honey
    1/4 cup toasted sesame seeds
    salt, pepper
    1 small jar chutney (mango or Major Grey's)

    Peel two eggplants and slice and dice into 1/2" cubes. Soak them in salty water for about 15 (to remove bitterness), then drain thoroughly for 10 minutes- squeeze out any excess liquid. (The eggplant seems like a huge amount, but it will cook down to half volume)
    Chop 1/2 onion.
    Put eggplant and onion into a large pan with 3 or 4 tablespoons olive oil and let simmer on LOW for about an hour, stirring about every 15 minutes. Eggplant should be soft and well cooked.
    Take a potato masher and mash up the eggplant and onion right in the pan until it's more spreadable but still with nice chunks throughout.
    Add some salt and ground pepper.
    Add 1/2 cup mango chutney from a jar. Can use papaya chutney or Major Grey's Chutney, etc.
    Add 1/4 cup toasted sesame seeds and 1/2 to 2/3 cup cup honey.
    Stir well and simmer another 20 minutes on very low.
    Stir and turn off heat and let sit until room temperature, at which point you can serve it and/or refrigerate it. Best served at room temp.

    Serve with crackers or bread- pita bread is good too.
    Lisa
    Our bikes...OurBikes...and my mountain dulcimer blog
    Ruby's Website and My blog
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  2. #2
    Join Date
    Jul 2003
    Location
    Traveling Nomad
    Posts
    6,763
    That sounds really good, Lisa! Some of my favorite flavors in there, and eggplant is so bland it takes on the flavors of whatever you mix it with.

    I never entertain, but that does sound like the perfect appetizer for guests. Mmmmmm....
    Emily

    2011 Jamis Dakar XC "Toto" - Selle Italia Ldy Gel Flow
    2007 Trek Pilot 5.0 WSD "Gloria" - Selle Italia Diva Gel Flow
    2004 Bike Friday Petite Pocket Crusoe - Selle Italia Diva Gel Flow

  3. #3
    Join Date
    Sep 2008
    Location
    Beautiful NW or Left Coast
    Posts
    5,619
    Thanks for the recipe. Hope its' delicious
    I like Bikes - Mimi
    Watercolor Blog

    Davidson Custom Bike - Cavaletta
    Dahon 2009 Sport - Luna
    Old Raleigh Mixte - Mitzi

  4. #4
    Join Date
    Sep 2007
    Location
    Uncanny Valley
    Posts
    14,501
    Yum, sounds good!
    Speed comes from what you put behind you. - Judi Ketteler

  5. #5
    Join Date
    Apr 2007
    Location
    Michigan
    Posts
    1,054
    Yum sounds good.
    2011 Specialized Secteur Elite Comp
    2006 Trek 7100

  6. #6
    Join Date
    Sep 2005
    Location
    Switzerland
    Posts
    2,033
    That sounds delicious.

    I had a great eggplant mousse at a restaurant a while ago, with a smoky flavor. They probably chargrilled it before mashing. Might be worth a try.
    It's a little secret you didn't know about us women. We're all closet Visigoths.

    2008 Roy Hinnen O2 - Selle SMP Glider
    2009 Cube Axial WLS - Selle SMP Glider
    2007 Gary Fisher HiFi Plus - Specialized Alias

  7. #7
    Join Date
    Mar 2009
    Posts
    6
    Mmmm...sounds delicious! I'm always looking for healthy dip and spread recipes - thanks for posting.

  8. #8
    Join Date
    Nov 2008
    Location
    N. California
    Posts
    440
    That sounds yummy!
    Be yourself, to the extreme!

 

 

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