Eggplant season is here. Are you having trouble finding recipes for this summer's harvest? Here's something that is quite simple to make, but never dull on the taste buds. It's baba ghanoush! If you are unfamiliar with baba ghanoush, it is blackened eggplant with tahini (sesame seed paste), lemon, garlic, and parsley. This is popular in Middle Eastern countries such as Syria, Israel, Turkey, and even Greece.
Since baba ghanoush is prepared by scorching the eggplant skin, it creates a wonderful smoky flavor. Once cooled, the flesh of the eggplants are scooped, removed, then diced. Although, in using the white variety of eggplant, the flesh was so tender and seemed to melt into a creamy pile.
You can serve the baba ghanoush as a dip with pita or raw vegetables or it can be served as a condiment to accompany grilled meat or fish. You and your guests will give this 2 thumbs up.
CLICK HERE for a printer friendly recipe. Recipe adapted from Plenty by Yotam Ottolenghi.
Ingredients for Baba Ghanoush (serves 4)
1 large or 2 medium eggplants
1/3 cup tahini paste (found in most grocery stores, usually near the olives)
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoon parsley, finely chopped
drizzle of olive oil
coarse salt and cracked pepper to taste
Directions for Baba Ghanoush
- Burn the eggplant by roasting the whole eggplant on a grill with a medium flame. Roast 10-15 minutes, turning the eggplant with metal tongs until skin is charred on all sides. Another option is placing the whole eggplant onto a foil lined baking sheet. Place under a broiler for 20-30 minutes until skin is blackened and flesh is tender. Turn eggplant 2 - 3 times during the cooking period.
- Once cooked, cut eggplant in half, then scoop out the flesh into a colander. Allow the eggplant's flesh to drain it's water for 15 minutes. Chop the eggplant and transfer to a bowl.
- Add tahini, lemon juice, garlic, parsley, salt and pepper. Mix well with a whisk. Transfer to serving dish and drizzle with olive oil.