Baba Ghanoush

I just love the sound of that – “Baba Ganoush” – It is very cool.

It’s all about the eggplant.  Ours are “Hansel” and “Ichiban.”  They are narrow and long instead of bulb-like.  We find them to be excellent-tasting.

After miles of Eggplant Parmesan, I tried my hand at Baba Ganoush.   I checked a few recipes, but tried to keep my final variation as simple as possible:

Wenz Baba Ganoush

Ingredients

  • 10-12 small eggplants
  • 1/2 cup tahini
  • 2 giant cloves minced garlic
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon olive oil

Preheat the oven to 400°. Prick the eggplants several times.  Roast for 30-40 minutes, maybe even more.  You will have to check periodically.  Some recipes say to brush the eggplants with olive oil before baking.  Cool before proceeding to the next step.

Peel the eggplants and remove the stems. Puree the eggplants until smooth. Add in garlic, tahini, turmeric, salt, and pepper. Puree until combined. Drizzle in 1 tablespoon of olive oil and puree one more time.  It is really nice on crackers or bread – your favorite.

It will taste amazingly good, and visually, it should resemble the contents of a newborn baby’s diaper…..

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Ok, so that baby is a little older than a newborn, but not by much.  Can you guess who that is?

Enjoy the day!

;D

Wendy

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