Tuesday, August 12, 2014

International Potluck Blogfest - Babaganough

International Potluck Blogfest
Do you have a favorite recipe? A dish everyone loves?
Share it with us! 

Today Beth Fred, Medeia Sharif and I are hosting the International Potluck Blogfest.  

Here are the rules:

~ Put the bloghop badge on your post.

~ Post the cover of a book you love (it can be your own) with a food and/or recipe from the book, or a food from the MC's region, or any food you just like!
~ Link back to Beth, Media, and Lexa. All three of us.
~ A copy of Beth's Finding Hope, Medeia's Snip, Snip, Revenge, and Lexa's Soul Cutter, plus a $10 Amazon gift card will be given away via Rafflecopter! (The Rafflecopter is at the end of the post)




Soul Cutter
YA Horror/Romance
     The Soul Cutter is hunting again.
     Seventeen-year-old Élan spends her free time videoing psychic scams and outing them online. Skepticism makes life safe—all the ghosts Élan encounters are fakes. When her estranged mother disappears from a film shoot in Egypt, Élan puts her medium-busting activities on hold and joins the search.
     In Egypt, the superstitious film crew sucks at finding her mom. When a hotel guest is killed, whispers start—the locals think their legendary Soul Cutter has come back from the dead. Élan's only ally is Ramsey, a film-crew intern, but he’s arrogant, stubborn—and hiding dangerous secrets.
     When Élan discovers the Soul Cutter is no scam, she finds herself locked in a deadly battle against a supernatural killer with more than her mother’s life at stake.
     Élan is fighting for her very soul.



My novel, Soul Cutter, takes place mostly in Egypt, so my recipe is Egyptian (Middle Eastern).  It's a dip called Babaganough, made with eggplants and sesame paste -- it's yummy and healthy!

BABAGANOUGH
(Appetizer for 8-10 people)

4-5 medium eggplants (about 3 pounds)
1 small bottle of tahini (sesame paste) 200 grams/8 oz.
1/4 cup (60 ml) lemon juice

3 garlic cloves, finely minced
3 tablespoons oil
water if necessary (it usually is)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh dill

1. Cut off eggplant stems. Prick with fork on two sides. Place on baking sheet and bake in 400-degree oven for 1 hour, turning the eggplants every 15 minutes so they don't burn. They should be soft and mushy at the end. If not, continue baking until they are. Remove from oven. Let cool for 1 hour.
2. Cut eggplant in half and gently peel the insides out of the skin and chop into little pieces (or mince in a food processor). Place in bowl.

3. P0ur tahini in a separate bowl. (If there is thick paste adhering to the bottom of the bottle, pour in the lemon juice and a little hot water and mix to loosen.) Add the garlic, lemon juice, and oil. If the tahini is dark, thick, and mealy looking, mix in a small amount of water until the tahini lightens in color and looks creamy.
4. Add salt, pepper, cumin, parsley, and dill. Mix thoroughly.  
5. If there's excess liquid in the eggplant bowl, pour it out, and add the eggplant to the tahini bowl. Mix.
6. Babaganough can be eaten with pita bread, crackers, breadsticks, carrot sticks, or cucumber slices.

a Rafflecopter giveaway

33 comments:

Lynda R Young said...

I absolutely love Babaganough. I'm currently dieting though... sigh.

Alex J. Cavanaugh said...

If we could track down some sesame paste, it sounds simple to make.

JeffO said...

I remember babaganough being mentioned over here on a beer commercial or something a couple of years ago. They listed a couple of foods that beer X went well with--"even babaganough." I had no idea what it was. Now I do. Not a huge fan of eggplant, but I like those other ingredients there.

L. Diane Wolfe said...

I love eggplant - that sounds delicious.

Bish Denham said...

This sounds SO good! Unfortunately I can't eat eggplant because of the little seeds... sigh...

Vanessa Morgan said...

Babaganough is one of my favorites too. Just entered the giveaway.

messymimi said...

Now i'm hungry! It's a good thing i know where to get sesame paste, and good eggplant.

Southpaw HR Sinclair said...

This is such a good dish! Your book sounds "delicious" too!

Dianne Salerni said...

This looks kind of yummy, in spite of the fact that I don't care for eggplant much.

Cherdo said...

I copying this recipe - I love Babaganough, but never make it at home. Why not? If not now, when, right?

Great post!
Cherdo
www.cherdoontheflipside.com

Carol Kilgore said...

Sounds yummy! Wish I'd had this recipe the year our garden overflowed with eggplant :)

Mason Canyon said...

This sounds like a great recipe for eggplant. Finding such yummy recipes on this blogfest. Soul Cutter sounds intriguing.

Samuel Bledsoe said...

I lived on a farm with vegetarians, so I have learned how to make this because of all the eggplant that was growing. It's great stuff.

J.L. Campbell said...

Haven't heard of this before and I've never had eggplant. Healthy is good!

Kate Larkindale said...

I love babaganogh. I must remember to make it next time we need a new dip in the cafe.

Catherine Stine said...

Yum! All of the many great spreads to put on pita bread rock! We have a fave Lebanese restaurant uptown that makes a large variety of cold salads. Thanks for the recipe!

Meradeth Houston said...

I haven't had this in ages! Makes my mouth water :)

Medeia Sharif said...

I love ordering this as an appetizer. It's so good with pita bread.

cleemckenzie said...

I do this dish a lot. It's a hit, especially when I roast the eggplant in the coals. Looks horrid on the outside, but the smoky taste is amazing.

You recipe is a bit different than mine, so I'm going to give a try the next time.

Fun Hop!

Patricia Lynne said...

Interesting recipe. I never see eggplant used in much other than being deep fried and with pasta, so it's nice to see something new with it.

Kim Lajevardi said...

I'm not a big fan of the eggplant dishes - Persians make them as well - but I love hummus. Yum!

Munir said...

Thanks for the recipe. Sounds delicious.

Heather Holden said...

Don't think I've ever heard of Babaganough before!

Crystal Collier said...

I'm with Heather, never heard of it before, but now I'm very interested to try it out.

Lady Lilith said...

That looks like a great bloghop. I will check out some of the amazing blogs.

Zoe Byrd said...

love that recipe... so good! The book sounds fascinating! I finally got around to looking up the download that I had forgotten about! I have another there as well... I have to catch up on reading!

T.F. Walsh said...

I make something similar and I love it, but we don't add the sesame paste... I eat it all the time on lebanese bread... yum.

Beverly Stowe McClure said...

This is a new dish for me. It sounds delicious though.

Stephanie@Fairday's Blog said...

I love babaganoush and I just showed my husband the recipe so he can make it for us. We can't wait to try it! Thanks for sharing! :)

Loni Townsend said...

I've never tried it before, but it looks delicious!

Beth said...

I love this one! Sorry I'm late to our party!

Jocelyn Rish said...

What a fun idea for a blog hop! I can barely boil water, so I admire people with talent in the kitchen.

D Biswas said...

We eat this often, at restaurants tho. Now I'll try my hand at making it!

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