Sunday, November 6, 2011

Baba Ghanoush

You know what I love about Mediterranean food?  Besides the fact that its part of my heritage, is so awesomely good for you and so nutritionally dense?  It's the fact that it is so easy to make.  There are so few ingredients that I always know what I'm making is going to taste amazing!  From a great hummus to a tomato and basil salad I am always satisfied.  Try this recipe on for size.

  • 1 eggplant
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 1/2 tablespoons olive oil

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

  • Cut Eggplant in half and place on baking sheet make holes in the skin with a fork. Roast it for 30 to 40 minutes, until soft. Remove from oven and let cool. Using a serving spoon scoop out the insides of the eggplant and discard skin. 

  • Place eggplant, lemon juice (please keep in mind that I like mine super tangy so if that is not your taste use less lemon juice), tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

 Serve with pita, crackers or use as a sandwich spread.