Baba Ganoush
Baba Ganoush, or Moutabbal as we call it in Lebanon is essentially a charred Eggplant and Tahini Pate. The thought of cooking an Eggplant directly on open fire on my stove provokes great feelings of angst. The clean up just isn’t worth it. I’m happy to say, that after a few trial and errors, this recipe emits that process, and results in a delicious Baba Ganoush. Sahtain!
Organic Ingredients: Serves 4
2 Large Eggplants
1/4 Cup Tahini, room temp
1/3 Cup Extra Virgin Olive Oil, plus more for baking and garnish
Juice of 1 Lemon
1 Clove Garlic, peeled and crushed in a pestle & mortar
1 Tsp. Sea Salt Salt
3 Tbsps. Chopped Parsley, leaves only
Method
Wash Eggplant and cut in half vertically. Slather some Olive Oil on them, cut side up.
Place some parchment paper on a baking sheet and place Eggplant on, cut side down. Bake in a 450f degree oven for 45 minutes.
Remove from oven and allow to cool until manageable to work with.
Using a spoon, scoop the flesh out of the Eggplant into a large strainer. Discard flesh, Place strainer over a bowl, and let the Eggplant sit for an hour while the Water drains.
Get out of the kitchen and go for a walk! An hour later…discard Water.
Place Eggplant in a serving bowl.
Add Garlic & Lemon Juice and mix well with a fork for a minute, mashing it all up, like you would Banana for a baby.
Add Tahini and Salt and continue mixing well. Slowly drizzle in Olive Oil while mixing.
Taste and adjust per preference. You might want to add a little more Lemon or Salt, or leave just as is.
Garnish with Parsley and a little drizzle of Olive Oil and serve. Delicious with Pita Chips, warm Pita Bread, or Raw Vegetables.
Baba Ganoush served with Crudite, Grilled Corn & Beets and Hummous.