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Chef Mick Member # 11209	posted i just invented a good dip for crackers or its wonderful on hot flatbread 1 can (13oz.)of artichoke hearts 1 pkg' of cream cheese 1 tablespoon of Dijon Mustard 1 large garlic clove 4 leaves of fresh basil pinch of red pepper flakes put all ingred. in a food processor and burr till smooth
SherryBlueBerry Member # 13867	posted Hey Mickey...do you have the recipe for the eggplant dip? I ate it while in egypt and fell in love with it! Ohh and the fish soup...it had a light creamy base with shrimp, pieces of fish and these little bitty shellfish..the kind I find in Florida that the birds are always eating lol It also had onions and I think maybe celery..not sure but my friend called it either seafood soup or fish soup. The eggplant dip was the best stuff! Thanks!
Chef Mick Member # 11209	posted you mean baba ganoush * 4 large eggplants – whole * 6 tablespoons lemon juice – fresh * 4 heaped tablespoons tahini (sesame paste) * 3 cloves garlic – peeled * ½ teaspoon salt * 1 sprig Italian parsley – as garnish 1. The first thing to remember is neither to peel the eggplant not to chop its stem. 2. Pierce each side of the eggplants with a fork. Place the whole eggplants in the oven and roast them for about 45 minutes turning them over 2 or 3 times. * The eggplants are done when the outer shell is blackened or charred, and the inside is soft. 3. Allow to cool a little bit. Cut the aubergines open lengthwise with a knife, and scoop out the pulp with a spoon. Put the pulp in a mixing bowl and mash it into a puree with a fork or blender. Discard the skin. * If you use a food processor, be careful not to liquidize the eggplant pulp. 4. Use mortar and pestle to crush the peeled garlic with the salt into a smooth paste. 5. Add the lemon juice and the tahini alternately to the mortar, mixing it well with the pestle or a wooden spoon. 6. Add the tahini mixture to the eggplant puree and beat it gently but thoroughly until the babaganoush has a smooth consistency 7. Serve chilled or at room temperature with olive oil, pita bread, radishes, and green onions.