Aaron and I are big fans of all things Eggplant.
No matter the shape or color, eggplant always tastes amazing.
This is probably why we love baba ghanouj so much- actually, this love borders on slight obsession.
I’ve always ordered it in restaurants, but thought I would try making my own this afternoon.
It’s great for dinner parties, work parties, pot lucks, or just as a snack on a random afternoon when you have no idea what to eat.
Baba ghanouj is usually eaten with pita bread, but it can be eaten with pretty much whatever you have in the house.
My favorite, carrots. Aarons favorite, sourdough bread.
It turned out fantastic. You can add more or less seasoning based on your own preference. We actually like the taste of eggplant, so I made sure not to overdue it with the salt.
What you need:
Approx. 2 lbs of Eggplant (1-2 globe eggplants)
This recipe does not require a specific type of eggplant be used, however, globe eggplants are very meaty and seem easier to prepare.
4 tbsp. olive oil
3 tbsp. tahini (sesame paste)
6-8 garlic gloves, finely chopped (we love garlic. use less if garlic isn’t your thing.)
2 tsp. cumin
2-3 tbsp. fresh lemon juice
1 tsp. salt
1 tbsp chopped parsley
Preheat oven to 400 degrees. First, cut your eggplants in half and poke them in several places with a fork.
On a large baking sheet cover with a light layer of olive oil. Place eggplants, cut side down, on the baking sheet. Finally, brush the outsides of the eggplant halves with oil and sprinkle with salt.
Roast until very tender- approximately 35-50 minutes. Check regularly. Remove from oven and let them cool.
Once cooled, begin scooping out the eggplant flesh into a large bowl. It should separate from the skin easily if the eggplant were cooked long enough. Mash the eggplant with a fork well.
You can also mix in a food processor, however, take care that you do not blend too thoroughly. baba Ghanouj, unlike hummus, is not meant to be too smooth.
|Tahini from Trader Joes. Practically the only place i’ve ever found the stuff.|
Combine the mashed eggplant, remaining olive oil, lemon juice, chopped garlic, tahini, cumin and salt together, and mix well. Once fully cooled, add additional lemon juice and other seasonings to taste.
Garnish with chopped parsley.
This recipe was a piece of cake. Takes approximately 1.5 hours with prep and cooking.
Recipe adapted from this recipe found here