This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.
√ See the full Hors d’Oeuvres Reception Menu
Martha Stewart, who offers this version of baba ganoush, calls it “eggplant caviar”. You can, too, if you want, but it’s just as delicious without the pretense.
Ingredients for Baba Ganoush on French Bread Toast Recipe
Makes 60 hors d’oeuvres
- 4 eggplants (about 4 pounds)
- ½ cup vegetable oil
- ½ cup soy sauce
- ¼ cup rice vinegar
- 3 teaspoons sugar
- ¼ cup finely grated fresh ginger
- ¼ cup sesame oil
- 1/3 cup finely chopped cilantro leaves
- 4 scallions, finely chopped
- French bread, sliced thin and slightly toasted
- Fresh coriander, chives, or scallions for varnish
Instructions for Baba Ganoush on French Bread Toast Hors d’Oeuvres
- Preheat oven to 350F.
- Cut the eggplants in half lengthwise, brush all sides with ¼ cup of the vegetable oil, and lay face down in an oiled shallow pan. Roast until the eggplants collapse and are tender, about 45 minutes. Cool, saving the juices.
- In a medium, non-reactive saucepan, heat the soy sauce, vinegar, sugar, and 2 tablespoons of the ginger to boiling. Reduce the heat and add the remaining vegetable oil and the sesame oil. Cook for 1 minute.
- Scrape the cooled eggplant from the skin and chop fine. Add the oil mixture to the eggplant, along with the remaining ingredients, and blend well. Season to taste and refrigerated overnight to let flavors meld.
- To serve, spoon eggplant mixture on toasted and garish each with herbs.
√ See the full Hors d’Oeuvres Reception Menu…