Super bowl snack number two! This was my favorite item I made, well, next to the dessert I'll be sharing a little later this week. This is my first time making baba ganoush. I've only had it at restaurants before. I love the creamy, slightly sharp flavor of the eggplant. Roasted, breaded, grilled — I like it in all forms. I can't wait for the farmer's market to open this season so I can buy massive quantities of eggplants for cheap and make baba ganoush for all. Yes, it's only February and snow is everywhere, but I am ready for walking in the warm sun and garden fresh vegetables in my tummy. Words of warning — tahini (ground sesame seeds) are not cheap. I need to do some price comparing next time. Some serving suggestions: on whole wheat crackers, pita bread, pita chips or vegetables.
Baba Ganoush
Source: Annie's Eats adapted from The New Best Recipe
INGREDIENTS
2 lbs. eggplant
1 tbsp. freshly squeezed lemon juice
1 garlic clove, minced
2 tbsp. tahini
1/4 tsp. salt
1/4 tsp. pepper
olive oil for drizzling
fresh flat leaf parsley, minced
DIRECTIONS
Preheat oven to 500˚. Poke surface of the eggplants with a fork to prevent bursting during roasting. Line a rimmed baking sheet with foil. Set eggplants on the baking sheet and roast, turning every 15 minutes, until the eggplants are uniformly soft.About 60 minutes for large eggplants, 50 minutes for medium, and 40 minutes for small.
Remove eggplants from the oven and let cool on the baking sheet for five minutes. Set a colander in the sink. Trim the top and bottom off of each eggplant. Slit the eggplants in half lengthwise.
Remove eggplants from the oven and let cool on the baking sheet for five minutes. Set a colander in the sink. Trim the top and bottom off of each eggplant. Slit the eggplants in half lengthwise.
Use a spoon to scoop the pulp from the skins, and place the pulp in the colander. You should have about two cups. Let the pulp drain for three minutes.
Transfer the pulp to a food processor.
Transfer the pulp to a food processor.
Combine with lemon juice, garlic, tahini, salt and pepper. Process until the mixture has a coarse, choppy texture, about eight one-second pulses. Adjust the seasonings with salt and pepper to taste. Transfer to a serving bowl. Cover with plastic wrap pressed onto the surface of the dip, and refrigerate until lightly chilled. To serve, drizzle lightly with olive oil and sprinkle with minced parsley leaves.
I linked up:
I linked up:
Thirsty Thursday at For the Love of Blogs
Hug & Love Thursday at Love is Everywhere
I LOVE baba ghanoush! I need to make it one of these days. Yours looks delicious!
I love baba ghanoush--especially because it's way more fun to say than hummus (its yummy but less interestingly named cousin) :)
Thanks for sharing!
hhhmmmm...I have never had this...it looks good:-)
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I'm not a huge fan but my husband sure is and has begged me to make this on more than one occasion...you made it look pretty doable..I may indulge him. Perhaps this will be my V-day gift to him! Ha!
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That. looks. wonderful! I might just have to try this if I can find aubergine (can you believe that's what they call eggplant here?. Thanks for the recipe!