Baba Ganooj
One of my favorite dishes, but I'd never tried to make it, so I figured what the heck I'm in this try-to-cook-new things phase. It was delicious and tasted similar to the Baba Ganooj at my favorite Lebanese restaurant in SLC, Mazza. I'm eating mostly a vegetarian diet so this hit the spot.
1/2 cup (130g) tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon Chile powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
Directions
Preheat the oven to 375F (190C).
Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
Remove from oven and let cool.
Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.
Storage: Baba Ganooj can be made and refrigerated for up to five days prior to serving.
Source: David Lebovitz.com
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