Baba Ghanoush | Sequatchie Cove Farm

Baba Ghanoush

Ingredients:

• 3-5 medium/small eggplant
• 2 cloves of garlic, minced or pressed
• 5-6 tablespoons of tahini
• 3 tablespoons of extra virgin olive oil
• Juice of one lemon
• 1 small bunch of cilantro, chopped
• Sea salt, cumin and cayenne pepper or paprika to taste

Method:

Cut eggplant in half lengthwise and brush cut sides with olive oil.   Place on a baking sheet and roast in the oven at 375 degrees for 30-45 minutes.    Most recipes for this dish suggest that you scoop out the tender insides and discard the skins.  However, there are valuable nutrients in the skins, not to mention the benefit of extra flavor and texture.  For this recipe, use kitchen sheers or a sharp knife to chop the cooked eggplant into pieces (about one inch in size).  Place in a medium bowl with the other ingredients and mash with a pestle until well blended.  Pureed Baba Ghanoush is also a common method, but using the pestle to blend allows the many flavors to remain more bold in the dish.   Serve warm with pita, naan, or toasted ciabatta, or use as a spread on sandwiches.

Filed under: Seasonal Food Recipes on September 23rd, 2009 |