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April 11, 2010

Baba Ghanoush for Jess...

We were talking about this at Bunco and I promised I'd post it. It's been a long time since I made this - the last time was for a work party and everyone was afraid to eat it - it's not really a beautiful looking dish - so my husband and I ate most of it ourselves. It's wonderful with pita chips, fresh pita bread and sliced tomato, pretty much anything. I can't remember if I used cilantro or flat-leaf Italian parsley but now I'm curious and thinking I might make it both ways the next time I try it :)

You can leave it chunky or you can give it a whirl in your food processor - I like it better when it's more creamy than chunky, but don't put the herbs in until after if you choose to go that route :)

Hope you like it!

Baba Ghanoush

1 large eggplant
1.5 Tablespoons Tahini (I use Krinos - I've tried a couple but this is the only one I'll buy)
1 large garlic clove, minced
1/3 cup minced shallot
1/4 cup fresh lemon juice
2 Tbsp high quality EVOO
kosher salt and fresh cracked black pepper to taste
3 Tbsp chopped cilantro

1. Preheat oven to 400 degrees
2. Cut eggplant in half lengthwise. Place, cut side down, on shallow roasting pan. Prick the skin a few times with a fork and roast 30 mn or until they're soft. Transfer to a plate and let cool.
3. In a large bowl mix remaining ingredients (except cilantro) until combined. Spoon the eggplant out of the skin and mince. Add to bowl and season to taste. Alternately, put all ingredients in food processor and pulse a few times.
4. Add fresh chopped cilantro and stir to combine or leave on top so it looks pretty :)

Serve with pita bread, chips, veggies, etc.

1 comment:

  1. I initially misread the title as "Baba Ghanoush for Jesus".

    That would have been an interesting recipe.