Baba Ghanoush
I found really nice Italian (smaller than American variety) Eggplant at the international produce store, so, I made some ghanoush.
5 or 6 Italian Eggplant
1 head roasted garlic, give or take a few cloves
1 1/2 lemon, juiced
2 tbsp (approx) Tahini
1 1/2 tbsp (approx) E.V. Greek Olive Oil
S&P
Dry Oregano
Dry Basil
Paprika (for garnish)
Fresh curly Parsley (for garnish)
Slice the Eggplant lengthwise. Salt them and let them sweat for approx 20-30 minutes.
Use a paper towel to remove the liquid and wipe off excess salt.
Oil a sheet pan and place them on it. Brush the Eggplant with a lil Olive Oil and sprinkle with pepper, oregano, basil. Place in the oven warmed to 375.
Take a bulb of garlic, slice off the top and wrap it in foil. Put it in the oven.
When they are done roasting, let them cool while you get the food processor ready.
In the processor add the juice of a Lemon (save the 2nd Lemon to add to taste as you go), Olive Oil & Tahini.
When the other ingredients are cool add them, process, add process in segments so that it blends well in the processor. The garlic should come away from the peel very easily, you may even just squeeze it into the processor. Save a couple cloves and taste as you go. Roasted Garlic has a different and milder almost sweeter taste than raw Garlic.
I scoop out the meat of the Eggplant and use about half the skins. I also like mine to be less smooth than some of the store bought Ghanoush I've seen.
As you puree, add more lemon or salt, to taste.
Put it in a bowl and dust with Paprika, garnish with curly parsley.
If you're serving it right away, toast pita triangles that have been brushed with a lil olive oil in the oven before it cools down.
Place on a platter surrounded by Pita Triangles and Pickled Beets.
A platter with Tzadziki, Hummus beh Tahina and Baba Ghanoush surrounded by good (Greek) Olives, pickeled Beets and Pita triangles is an awesome appetizer plate.
5 or 6 Italian Eggplant
1 head roasted garlic, give or take a few cloves
1 1/2 lemon, juiced
2 tbsp (approx) Tahini
1 1/2 tbsp (approx) E.V. Greek Olive Oil
S&P
Dry Oregano
Dry Basil
Paprika (for garnish)
Fresh curly Parsley (for garnish)
Slice the Eggplant lengthwise. Salt them and let them sweat for approx 20-30 minutes.
Use a paper towel to remove the liquid and wipe off excess salt.
Oil a sheet pan and place them on it. Brush the Eggplant with a lil Olive Oil and sprinkle with pepper, oregano, basil. Place in the oven warmed to 375.
Take a bulb of garlic, slice off the top and wrap it in foil. Put it in the oven.
When they are done roasting, let them cool while you get the food processor ready.
In the processor add the juice of a Lemon (save the 2nd Lemon to add to taste as you go), Olive Oil & Tahini.
When the other ingredients are cool add them, process, add process in segments so that it blends well in the processor. The garlic should come away from the peel very easily, you may even just squeeze it into the processor. Save a couple cloves and taste as you go. Roasted Garlic has a different and milder almost sweeter taste than raw Garlic.
I scoop out the meat of the Eggplant and use about half the skins. I also like mine to be less smooth than some of the store bought Ghanoush I've seen.
As you puree, add more lemon or salt, to taste.
Put it in a bowl and dust with Paprika, garnish with curly parsley.
If you're serving it right away, toast pita triangles that have been brushed with a lil olive oil in the oven before it cools down.
Place on a platter surrounded by Pita Triangles and Pickled Beets.
A platter with Tzadziki, Hummus beh Tahina and Baba Ghanoush surrounded by good (Greek) Olives, pickeled Beets and Pita triangles is an awesome appetizer plate.