I was craving baba ganoush the other day. For those of you who are unfamiliar, it's a very common Middle-Eastern roasted eggplant spread. It's savoury, garlicky, rich and delicious and is the perfect summer dip. It also happens to be vegan-friendly for those who do not partake in dairy (don't look at me...I'm a cheese-a-holic). I was also intrigued by some absolutely exquisite-looking eggplants that were practically begging me to take them home. And I needed a good challenge. My experience cooking with eggplant is limited.
After some quick online research and recipe comparing, I came up with this one. And OH.MY.GOD. It blew me away (and that's not just the garlic talking). I think I'm in love. Although next time I think I'll roast the garlic first (roasted-garlic-junkie-I-am).
I'll be trotting this one out at the next party for sure.
Baba Ganoush (Roasted Eggplant Spread)
2 large eggplants
1/4 cup fresh lemon juice (juice of 1 1/2 lemons)
1/4 cup tahini (sesame seed paste)
2 tablespoons sesame seeds
3 cloves of garlic, minced
1 1/2 tbsp olive oil
salt and pepper to taste
1. Preheat oven to 400F. Lightly grease a baking sheet.
2. Cut eggplant in half lengthwise and place on baking sheet, cut side down. Poke holes in skin with a fork. Roast for 30-40 minutes or until soft. Remove from oven, and place in a large bowl of cold water to stop the cooking process. Remove from water and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, garlic and oil in a food processor and puree. Add salt and pepper to taste. Transfer to bowl and refrigerate. This dish only gets better the longer it sits!