Cascading Kitchen Notes
I’ve learned that you can freeze small increments for wintertime lunches. It’s great as a dip with raw veggies.
Baking the whole eggplant on the barbecue adds more of a smoky flavor to the Baba Ghanouj. Cook them on a fairly low heat so they cook all the way through to a mushy state without completely charring the exterior.
Baba Ghanouj
Bake the Eggplant
Preheat oven too 425°
Rub olive oil on the equivalent of 1 lb of eggplant (whole) and place on a baking sheet
Poke a knife several times into each eggplant to allow steam to escape as it cooks.
Check them at 25 min. into the baking process and turn them over.
Bake for a total of 35 min. or until they feel mushy.
Remove from the oven, cut open and allow to cool before putting them in the food processor.
Once the eggplant is cool:
Remove the stem and leaf cap but keep the skin and process in short bursts with
- 2 Tb tahini
- ¼ cup olive oil
- 5 garlic cloves-minced
- 5 Tb freshly squeezed lemon or lime juice
- ½ tsp salt (taste after blending and add more if needed)
Serve at room temperature for the best flavors.