Friday, May 20, 2005

baba ghanouj

(makes about 1 cup)
1 lb eggplant
1 tsp salt
3 tbs olive oil
2 cloves garlic, chopped
2 tbs tahini
3 tbs fresh-squeezed lemon juice
½ tsp cumin
salt/pepper to taste
flat-leaf parsley, to garnish
Greek Pita for serving

Heat oven to 350 degrees. Cut tops off eggplant(s) and slice lengthwise. Place, cut sides up, in a baking dish. Drizzle with 2 tbs of the olive oil and sprinkle with salt. Roast for 35-40 minutes, until flesh is soft and browned. Let cool until easy to handle. Scoop out flesh into the bowl of a food processor (discard skins). Add garlic, tahini, lemon juice, cumin and remaining oil. Process until smooth, adding salt and pepper to taste. Let rest for about an hour (overnight would be better) in fridge to let flavours mingle. Serve with lightly toasted or oven-warmed Greek pita points (that would be pita, cut into triangles).

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