Recipes Included On This Page Herbed Eggplant Dip Hoisin Baby Back Ribs Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Herbed Eggplant Dip Recipe By : Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1/3 cup olive oil 1 eggplant -- (1 pound) cut into 1/4-inch dice 1 teaspoon salt 2 plum tomatoes -- seeded and diced 3 tablespoons fresh lemon juice 1/4 cup fresh basil leaves -- washed well, spun dry and minced 2 tablespoons minced fresh parsley leaves Accompaniment: garlic flavored Melba toasts or assorted crudités In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudités. Makes about 2 1/3 cups. Can be prepared in 45 minutes or less. Source : Gourmet, July 1995, The Last Touch Formatted by Chupa Babi: 06.15.08 Chupa Note: put a couple of tablespoons of good olive oil in a blender or food processor, add the recipe above, blend or process till chunky. Toss with whole wheat pasta and sprinkle with red pepper flakes. Goood hot, room temp or cold. This recipe works well with a mix of mint and parsley. Contributed to the FareShare Gazette by Chupa; 2 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Hoisin Baby Back Ribs Recipe By : Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds baby back ribs -- membrane removed [1 rack: 2 pounds or 1 kilogram] Sauce 2 tablespoons hoisin sauce 2 tablespoons Thai hot sauce 1 tablespoon oyster sauce 1 cup dry white wine Place the ribs in a zip bag with two cups of water in which 2 tablespoons non-iodized salt has been dissolved. Place the bag in a dish in case it should leak and refrigerate for 24-36 hours. Remove from bag, empty bag, rinse the ribs very well and replace in the same bag. Add to bag: 2 tablespoons hoisin sauce, 2 tablespoons Thai hot sauce, 1 tablespoon oyster sauce and 1 cup dry white wine. Combine above and pour over ribs in the bag. Re-seal and place back into the fridge, leave there for 4 to 5 hours. Place all in a pan, into the oven at 275F for 2 to 3 hours or until little sauce is left. Serve with whatever, rice or hash browns or jumbo fries. The meat will fall off these ribs and will be absolutely scrumptious! Enjoy...Doug on Vancouver Island BC Contributed to the FareShare Gazette by Doug; 8 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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