My sister brought over 2 eggplants yesterday, what to do? Baba Ganoush, of course!
2 small eggplants
1/3 c. freshly squeezed lemon juice, or juice of 2 lemons.
3 Garlic cloves, roasted or sauteed in olive oil, you can use 1 fresh clove of garlic but I prefer garlic cooked.
1/3 c. tahini (butter made from sesame seeds)
1 t. sea salt
2 t. extra virgin olive oil
Some parsley leaves, finely chopped (optional)
Some mint leaves, finely chopped (optional)
Cut the eggplants in half and salt, let stand 1/2 hour to an hour. Wipe the salt and “sweat” away with a paper towel. This is a technique to remove bitterness but some think it is unnecessary. Place eggplants flesh side down on greased cookie sheet. Bake 425 degrees for 25-30 min. until fully cooked and soft. Remove from oven and let cool.
Place eggplants flesh side down on greased cookie sheet. Bake 425 degrees for 25-30 min. until fully cooked and soft. Remove from oven and let cool.
Scrap all the eggplant from its skin, discard the skin.
I use my Ninja Food Processor to blend the eggplant with the other above ingredients.
Serve as a dip with pita bread. For an extra treat, brush both sides of each pita with olive oil. Heat 1 pita at a time in a skillet or grill, for about 2 minutes on each side, until it is nicely browned, cut into wedges.