Oct 29, 2013
If you’ve never indulged in this Middle Eastern delicacy, you’re in for a real treat. It’s scrumptious and quite simple to prepare. Roasted eggplant has a unique, sweet flavor and its creamy texture is perfect for dipping veggie sticks, whole grain bread or crackers. If you can, roast the eggplant over an open flame, which will impart a wonderful, smoky flavor. Double yum. Don’t worry if you can’t do this, though. Roasting in the oven is the next best preparation method.
Traditionally, Baba Ghanoush is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. I’ve not deviated from this recipe other than omitting the salt and oil. It’s also a plus if you use roasted garlic instead of fresh. It adds even more depth of flavor. Fresh garlic can be a little too assertive for the mellow eggplant.
- 1 large eggplant
- 4-5 large cloves roasted garlic (or 2 cloves fresh)
- juice of one lemon
- ¼ cup tahini
- ½ tsp ground cumin
- Preheat oven to 400° F.
- Prick the eggplant in a few spots with a fork. Then place it on a glass baking dish and roast until very tender (about 45 minutes). A fork should easily pierce the skin and it will look a bit shriveled; the eggplant will collapse a bit).
- Let cool.
- Remove the skin. It should peel away easily. If it doesn’t, just cut it in half and scoop out the flesh.
- Puree the eggplant and remaining ingredients in a food processor until smooth.
Serves 4 as an appetizer. Enjoy!