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Thread: Tahini storage

  1. #16
    Join Date
    Oct 2005
    Location
    Israel (Middle East)
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    1,200

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    Quote Originally Posted by withm View Post
    OK, I have both tahini and eggplant in the fridge. Pretty please tell me how you make eggplant/tahini together? Thanks.

    I think aubergine is such a pretty word, makes me think if we called them aubergine instead of eggplant, more people would eat them?
    Yeah, shoulda said; it's just that we never use that name "baba ganoush" coz our local nursery word for what other Jews call "kaki" is "baba"!

    You can play around with the proportion of tahini - my DD made it once with 20% (by vol) tahini and it was amazing. I usually do arouind 25 - 30.

    All you need is love...la-dee-da-dee-da...all you need is love!

  2. #17
    Join Date
    Oct 2005
    Location
    Israel (Middle East)
    Posts
    1,200
    Quote Originally Posted by tangentgirl View Post
    That sounds pretty dang good. Since I'm always looking for ways to trick myself into eating vegetables, can you post the recipe? Or is it basically mix 1 part miso and 1 part tahini?
    1 part miso to 2 parts tahini, mix it up then water it down to desired consistency.
    Or you can use orange juice (diluted to 50%) and add nutmeg.

    All you need is love...la-dee-da-dee-da...all you need is love!

 

 

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