Baba Ghanoush

15 05 2012

I’m such a sucker for Baba Ghanoush, I absolutely love it! If you’re not familiar with it, it’s a roasted eggplant dish traditionally served as a starter and eaten with pita as a dip. I’m pretty certain I could eat this every day and be happy, but I’d rather treat myself when I get the craving! And tonight, I got the craving 🙂

Baba Ghanoush

The following makes 4 cups:

  • 2 large eggplants
  • 1 lemon, juiced
  • 2/3 cup tahini (sesame seed paste)
  • 2 garlic cloves
  • 1/2 cup fresh parsley leaves
  • Kosher salt and black pepper
  • Pinch of ground cumin
  • Olive oil
  • Pita, headed and sliced

Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Remove eggplants and place in a large closed zip lock bag. This will allow them to sweat, making them easier to peel.

Once the eggplant is cool enough to handle, carefully peel the charred skin off the eggplant. Discard the skin and chop.

Add chopped eggplant to a food processor along with the lemon juice, tahini, garlic, parsley, cumin, and a little salt and pepper. Pulse together, taste for seasoning and add more lemon juice, salt and pepper as needed.

Top Baba Ghanoush with olive oil and more parsley. Serve either cool or at room temperature with pita bread.

To turn this into a complete meal, I also like to enjoy Baba Ghanoush with chopped veggies like carrots, cherry or grape tomatoes, cheese, olives and romaine leaves tossed with olive oil, lemon juice, salt and pepper. And of course, a glass of cold white wine to wash it all down with!

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