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Sunday, September 27, 2009

Eggplant Baba Ganoush

So there are days (very few) I am not in the mood to cook. Yesterday was one of these days. Then my husband is the one who goes to the store or take out. But I make a little thing as an appetizer: eggplant baba ganoush. That’s a Middle Eastern recipe that I love.

Baba Ganoush

1 large eggplant or 3 small
2-3 tablespoons lime juice

Kosher salt
2 small clove garlic
4 tablespoon tahini
1 tablespoon extra virgin olive oil

Preheat oven to 450 degrees F. Prick eggplant(s) with a fork.

Bake whole until tender (about 20 minutes). In the last 5 minutes, add garlic wrapped in a piece of foil. Remove eggplant from oven, put in a bowl and cover with a towel for 5 to 10 minutes. Peel and cut in coarse pieces. Blend in a food processor with the garlic, lime juice, kosher salt, tahini and olive oil until smooth.
Serve chilled with toasted pita bread.

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