Wednesday, October 21, 2009

Baba Ghanoush

Baba ghanoush! Baba ghanoush! Baba ghanoush! Yes, we made this because we love the name, but it’s pretty tasty too. This recipe is from Everyday with Rachael Ray.

3 medium eggplants (we used one mongo one)

1 cup chopped flat leaf parsley leaves

¼ cup (plus more to taste) fresh lemon juice

¼ cup tahini

2 – 3 cloves garlic, chopped

2 tbsp EVOO (plus more to taste)

1. Preheat oven to 400°.

2. Stab eggplants (so they don’t explode) and place on a baking sheet. Bake 35 minutes, flipping once, until the eggplant is soft and the skin is shriveled.

3. Let eggplants cool 15-30 minutes.

4. Remove the skin and stems from the eggplants, then cut into big chunks. (If they’re juicy, drain any excess liquid using a colander.)

5. Puree eggplant, parsley, lemon juice, tahini, garlic and 2 tbsp EVOO in a food processor.

6. Transfer to a bowl and drizzle with additional EVOO and/or lemon juice, if desired.

7. Serve with carrots, pita wedges or whatever you want to dip in the BABA GHANOUSH!

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