We started making Baba Ghanoush to use up the abundance of our own eggplants. We love the garlicky, creamy , slightly spicy flavor with pita chips and even spread on bread for the best ever salad sandwiches! (Jane)
Baba Ghanoush
Ingredients4 large eggplants
1/2 cup tahini (sesame seed paste) 1/2 cup lemon juice 6 cloves of garlic 1 teaspoon of salt 1 teaspoon of cracked pepper 1 small jalapeno - preferably red 2 tablespoons good olive oil Handful of parsley |
Method1. Pierce eggplants all over with fork or skewer. Place on tray lined with parchment paper.
2. Bake uncovered in hot oven ~ 400F for about 45 - 60 minutes - until eggplants tested with a skewer and are soft. 3. Peel eggplants. Discard skins.
3. Blend eggplants with remaining ingredients in food processor until smooth.
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4. Serve with pita chips or use as a spread on toast or bread for a great starter for a salad sandwich!
5. Tip: make a double lot and freeze half. Mixture maintains flavor really well in the freezer. Just defrost and serve! |