The eggplants were plentiful and very reasonable at the Farmer's Market. Wouldn't it be great to have a Farmer's Market year round? Reasonable prices and locally ground produce instead of expensive, commerically grown produce.
I roasted the eggplant, whole. Poke holes in the eggplant with a fork, coat the outside lightly with olive oil and sprinkle with kosher salt. Place on a parchment covered cookie sheet and roast in a 450 degree oven until you can easily pierce with a fork, about 30 - 40 minutes.
Baba Ghanoush
1 large eggplant
1/8 cup tahini
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 pinch ground cumin
dash or two of hot sauce
salt
Allow the eggplant to cool, slightly. Split and scrape the flesh from the inside. Using a food processor mix all ingredients until smooth. Before serving drizzle with olive oil and sprinkle with fresh parsley. Serve with pita bread or tortilla chips.
My notes on this recipe: I don't like a strong tahini taste, so I use less tahini. The tahini and lemon juice should be increased or decreased depending on your taste.
Showing posts with label Baba Ghanoush. Show all posts
Showing posts with label Baba Ghanoush. Show all posts
Sunday, September 6, 2009
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