Nadz0r Ganoush
I'm not going to call this a traditional bab ganoush because I added heaps more lemon juice (original recipe was about 1 tablespoon), I blended in the parsley (instead of sprinkling) and I added the oil in the mix (rather than making a well and putting it in at the end)
Ingredients
1 large sized eggplant
1½ tbsp tahini
juice of one lemon
1 clove garlic
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp paprika
Parsley, finely chopped
Preparation
Puncture whole eggplant with a skewer in a few places. Place in oven at 200C for half an hour.
Remove from oven and place in a sieve/colander. The outside skin should be blackened and just fall off. Let drain (this prevents the eggplant from being bitter)
Edit: Dispose of the skin - this does not go in the processor/blender.
Place into a food processor/blender with tahini, lemon, garlic, olive oil and salt and process again until well combined and creamy. If it refuses to blend, add more oil, OR if you're a no fun person like me, add some water.
You are meant to top with parsley - but I added mine in. I threw in a handful of continental parsley.
Sprinkle extra paprika.
Note: The amount of lemon, salt and tahini can be adjusted according to your personal taste.
Nadz Notes
I served this with vegetables - I served it over thin strips of carrot, zucchini and chopped tomato.
Also great on crackers for a mid morning/mid arvo snack at work - it's pretty much just eggplant with a little bit of oil.
I made a killer pseudo burger wrap thing for lunch - sorj/thin wrap wholemeal bread, topped with thin strips of carrot, zucchini, chopped tomato, avocado, mushrooms, extra continental parsley. roasted beetroot, home made beef burger patties and some ganoush to hold it all together!! It's good to be me sometimes...
Ingredients
1 large sized eggplant
1½ tbsp tahini
juice of one lemon
1 clove garlic
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp paprika
Parsley, finely chopped
Preparation
Puncture whole eggplant with a skewer in a few places. Place in oven at 200C for half an hour.
Remove from oven and place in a sieve/colander. The outside skin should be blackened and just fall off. Let drain (this prevents the eggplant from being bitter)
Edit: Dispose of the skin - this does not go in the processor/blender.
Place into a food processor/blender with tahini, lemon, garlic, olive oil and salt and process again until well combined and creamy. If it refuses to blend, add more oil, OR if you're a no fun person like me, add some water.
You are meant to top with parsley - but I added mine in. I threw in a handful of continental parsley.
Sprinkle extra paprika.
Note: The amount of lemon, salt and tahini can be adjusted according to your personal taste.
Nadz Notes
I served this with vegetables - I served it over thin strips of carrot, zucchini and chopped tomato.
Also great on crackers for a mid morning/mid arvo snack at work - it's pretty much just eggplant with a little bit of oil.
I made a killer pseudo burger wrap thing for lunch - sorj/thin wrap wholemeal bread, topped with thin strips of carrot, zucchini, chopped tomato, avocado, mushrooms, extra continental parsley. roasted beetroot, home made beef burger patties and some ganoush to hold it all together!! It's good to be me sometimes...