- 3 medium eggplants
- parsley,chopped finely
- Tahini or peanut butter
- Lemon whole
- olive oil
- salt and pepper
- pinch cayenne
- A dash of cumin
- Chopped garlic
Wash and split the eggplant in half, lengthwise. Place under broiler and broil until
skin is fairly charred (skin side up) or use your grill and grill until charred. Place in a roasting pan and roast for about 15 to 20 minutes at 350 or until eggplant is soft. Remove from oven and let cool.
Once cool place on cutting board and remove skins. Use a large knife, rough chop the
heck out of it. You want sort of a mash of small chunks. I do not like smooth babbaganoush but if you do just skip this part and place in a food processor. Once you are done having fun chopping the heck out of it place in a serving bowl. Add in your chopped
garlic, one or two cloves, and olive oil at about a tablespoon. Add salt, pepper,
and cumin to taste. Add about 1/3 to 1/2 cup tahini, depending on how you like
it. Squeeze about a half a lemon on top and stir it up. Taste, adjust seasonings. Drizzle the top with olive oil and garnish with parsley.
Serve with toasted pita bread wedges.
- Baba Ghannouj (rosebites.com)
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- Smorl’s Houmous – Chickpeas Cooked with Seaweed (alisonamazed.wordpress.com)