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Monday, May 11, 2009

Baba Ghanoush

Last night I made the fastest (and darn tasty!) Baba Ghanoush from Accidental Vegan, the new cookbook I stumbled upon last weekend. So far everything I've made from it (Tamales and Baba Ghanoush) has been great - only two recipes so far, but that's 2 for 2! And there are about a dozen more recipes I am dying to try...

Baba Ghanoush is a traditional middle eastern roasted eggplant dish that sometimes has mint, cumin, and other spices in it. Roast the eggplant however you want - you can also cut the eggplant in half and roast it then scoop out the flesh. I liked this recipe because there are only a handful of ingredients and it comes together very quickly. It would be a great thing to bring to a party, to snack on while you're having a glass of wine, or as a light summer dinner.

2 medium eggplants
1/4 cup tahini (* ground sesame seed paste)
Juice of half a lemon
2 tablespoons of olive oil
2 cloves of garlic
1 handful of parsley
1 teaspoon salt
1/2 teaspoon pepper

1. Preheat oven to 425.
2. Wash the eggplant. If you're less lazy than I am you can peel it.
3. Cut the eggplant into one-inch cubes, toss with olive oil and lay on a cookie sheet. Roast the eggplant until it is soft and beginning to brown.
4. Toss the garlic into the food processor and whirl until it's minced. Add all the other ingredients and pulse until the Baba Ghanoush is smooth.

Eat the Baba with toasted pita. *You can sprinkle the pita with olive oil, cumin and cayenne and toast for extra yummy pita!

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