Baba Ghanoush! Now why would anyone eat something called that? Because it's so delicious. And pretty easy to make. It's a dip/spread made of eggplant, tahini, olive oil and lemon juice. We made some last night and it was very good. Especially when you dip hot homemade pita bread, carrots, and sugar snap peas in it. Want the recipe? Here:
Baba Ghanoush
1 large eggplant, cut in half lengthways
2 tablespoons freshly squeezed lemon juice
2 tablespoons tahini (sesame paste)
2 tablespoons extra-virgin olive oil1 clove garlic, roughly chopped
1 teaspoon sea salt (we used kosher)
1/2 teaspoon ground black pepper
Preheat an oven broiler (we put ours on high). Place the eggplant halves, skin side up, on a baking tray. Cook the eggplant about 1 inch from the heat source for 20 minutes. Remove the eggplant and let it cool to room temperature.
Scoop out the eggplant flesh from the skin with a spoon, and place in a food processor or blender with the lemon juice, tahini, oil, garlic, salt, and pepper; process until smooth. Store in the refrigerator, covered, for up to 3 days, or in the freezer for up to 3 months.
Serve with bread and/or vegetables.
See, doesn't that sound easy? Well, it was. So go get an eggplant and try it! Now I'm not so afraid of eggplant.
4 comments:
you're quite the little chef, that sounds delish!
Actually, it's my hubby that's the chef...I'm more like the sous chef :)
Hmm..sounds a bit too much like hummus and I don't like that either. But it looks delicious! You guys always make such great dishes.
Mary,
It is somewhat like hummus in that it's a middle eastern dip with olive oil and tahini in it. But it's also rather different so I wouldn't necessarily judge the one by the other. Hummus is to Baba Ghanoush as Refried Beans are to mashed potatoes. The textures and origins are similar but the flavor profiles are different.
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