Tuesday, January 24, 2012

Baba Ghanoush

I'm looking forward to trying this recipe. My first and only introduction to Baba Ghanoush was a t the pita pit (http://www.pitapit.com/) The best pita place ever! Anyway. It was so delicious I determined that one day I would make it at home... and a year later I am doing it! Hopefully this recipe doesn't dissappoint. I'm also making some home made whole wheat pitas to go with it. Mmmm

You will need:

  • 2 1 pound eggplants
  • 1/2 cup tahini
  • 2 mashed garlic cloves
  • juice of 1 medium lemon
  • 1/2 cumin
  • salt & pepper
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 teaspoon olive oil $Click to see savings
  • 1/8 teaspoon paprika or cayenne pepper

  1. Set broiler on high.
  2. Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil.
  3. Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.
  4. When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor.
  5. Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.
  6. Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.

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