Baba Ganoush is a dish made from Eggplant. Think Hummus, but eggplant instead of chickpeas. Here's how you make it.
Take a few eggplants and half them lengthwise. Brush with olive oil, add some ground pepper and salt and pakrika. Then bake at 450F with sliced side down until the eggplant collapses.
Take out of oven, let sit for a few minutes, then scoop all the flesh out of the eggplant leaving the skin behind.
Place the flesh in a bowl. Add some garlic powder and lemon juice and stir vigorously with a fork until eggplant breaks down. Add some tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in some olive oil. Continue stirring until the mixture is pale and creamy.
Stir in some finely chopped fresh parsley, salt and cumin. Season to taste with salt and lemon juice.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle it with parsley and smoked paprika.
Serve with accompaniments of your choice. It’s also great on sandwiches!
If you want it extra smooth and creamy then after you've scooped out all the flesh from the eggplant force it through a sieve. This will leave the lumpy parts behind.
Content written and posted by Ken Abbott firstname.lastname@example.org
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