Smokey Baba Ganoush
- 3 medium eggplants or 1 huge one and two little ones (that’s what I did)
- 1/2 lemon juiced
- 1/2 cup tahini
- 1 clove garlic (more if you like it super garlicky)
- Dash of cayenne pepper
- Celtic salt to taste
- Parsley to garnish
- Preheat your oven to 350. Take a fork and poke the eggplant a few times (like you would a baked potato). Turn on your gas burner and place the eggplant directly on top of the flame. Turn the eggplant to make sure each side gets charred evenly (this gives it the smoky flavor). Place your charred eggplants in the oven on a parchment-lined cookie sheet for 20-40 minutes until they are completely soft. Remove from the oven and let cool. Cut open the eggplants and scoop out the insides. Blend your eggplant, lemon juice, salt, garlic, tahini, and cayenne until smooth. Garnish with parsley and more cayenne.
- You can use this as a dip or even make open-faced baba ganoush sandwiches topped with sliced cucumbers, tomatoes, and parsley. YUM.
- If using an open flame to char these suckers freaks you out, no worries. You can skip this step or try broiling them. I can’t guarantee the same smoky flavor as the recipe above, but you’ll get pretty close.
- And I know there might be some eggplant purists out there that are gonna say I should have used only big purple guys. But I wanted to experiment a little. I loved mixing the different colors, shapes, and sizes. This did mean that each one had a different cooking time (only by a few minutes). So if you decide to mix them up too, I just wanted to give you a heads up.
Jessica Murnane http://www.jessicamurnane.com/