This week, I bring you a really simple recipe. Baba ghanoush! If you aren't familiar with baba ghanoush you are really missing out. Baba ghanoush is very similar to hummus so if you are a fan of hummus you will like this recipe. If you want a simple hummus recipe check out my previous "Tasty Tuesday" post here.
I had a few eggplants left in the Towson University Urban Farm that needed to be harvested before our first frost so I brought some home. The original plan was to make a nice eggplant Parmesan but that's old and played out. Even though I've had baba ghanoush plenty of times in restaurants I never made it myself and it is super easy. So, if you have a spare eggplant laying around give this recipe a try. The recipe says "serves 8" but I ended up eating it all in two sittings. This mess is addictive!
- 1 large eggplant
- 1 can of chickpeas (garbanzo beans), drained
- garlic (as much as you like. I used 3 cloves)
- 1/4 cup of lemon juice
- 3 tablespoons of tahini
- 1/4 cup of olive oil
- salt (to taste)
- Cut the eggplant in half and roast in a 400 degree oven (skin side down) until a fork easily punctures the thickest part.
- Allow the eggplant to cool. Using a fork or spoon, scoop out the inside of the eggplant into a blender or food processor. Do not use the skin.
- Combine the eggplant with the remaining ingredients, except for the oil, and blend until smooth.
- Once the mixture is combined slowly incorporate the olive oil.
Take care of yourself and each other...
lol love how your 8 turned into 2. The fun name alone would make me want to try this. :D I just recently learned what Tahini was. Had it once in a cookie type thing but never made anything with it.
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