This recipe is basically a hodge podge of a bunch of recipes I found on the internet. It consists of roasted/grilled eggplant, tahini, cumin, turmeric, lemon juice, cayenne pepper, salt, raw garlic, olive oil, and parsley.
This is my basic recipe for Baba Ghanoush:
- 3 small japanese eggplants
- 1 pinch of salt (a real pinch, not a sad pathetic one)
- 1/4 cup of tahini (maybe slightly less)
- 3-4 tbsp of lemon juice
- 1 large clove of garlic
- 3 tbsp of olive oil
- 1/8 cup of finely parsley (no stems!)
- 1 tbsp of cayenne pepper
- 1 tbsp of cumin (this is just a starting point. Season to taste)
- 1 tbsp of turmeric (this is just a starting point. Season to taste)
Turn on your grill. Don't have one? Turn on your convection oven to BROIL. Very lightly coat your eggplant with olive oil and broil it for 20 minutes (rotate it every 10 minutes). Once you can stick a fork into the eggplant without any resistance...They're done! Let them cool. Meaning, they should be room temperature by the next step.
Once they are cool, peel the skin off and throw the meat (insides) of the eggplant into a food processor or blender. Note: blenders don't work as well as food processors. I learned this tonight when I had to retire my blender after it fell apart from the gears spinning too much. RIP Black and Decker Blender.
Now add everything else. Remember no stems in the parsley unless you really want an earthy flavor. When I say earthy I mean, a fresh mowed lawn flavor.
Turn on your food processor and you're done! If the babaganoosh turns yellow, do not freak out. That's probably the turmeric turning it that color.
Final step: Enjoy with your favorite trademark sea salt pita chips from Trader Joes in the aisle in front of the free sample bar.
Now here's the picture:
Why do I only get invited to pizza and macaroni night and not these nights?
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