Last updated on May 9th, 2018 at 11:40 am
Recipe for Baba Ganoush that you can use in a variety of ways – I suggest serving it with a plateful of raw veggies as a healthy appetiser.
1 Large Eggplant (aubergine)
1/4 Cup Tahini (roasted sesame butter)
2 Large Garlic Cloves (roughly chopped)
1 Tablespoon Fresh Oregano (finely chopped)
1 Lemon (juiced)
2 Tablespoons Olive Oil
Fresh Ground Black Pepper
Preheat grill to high heat. (If using the oven – preheat oven to 350 degrees Farenheit/180 degrees Celsius)
Slice eggplant in half lengthwise and coat both halves with 1 tablespoon of olive oil. (If using the oven, don’t split the eggplant. Pierce the skin several times with a fork. Place on a baking sheet and bake for 20 – 30 minutes. Check for doneness by piercing eggplant with a paring knife. If done, you will get no resistance.)
Place eggplant halves on grill oiled side down. Don’t put them directly over the flames or they will burn. Leave on the grill until the skin is brown and the insides are soft. (You should be able to pierce the skin with a paring knife with no resistance.) This could take from 10-20 minutes. The time will depend on how hot your grill is and how close the eggplants are to the heat source. (If you got the egglpants too close to the flame and they’re all black on the bottoms, just peel off most of the blackened stuff. You should be left with plenty of unburned insides.)
Remove the eggplants from the grill and let cool until you can handle them.
Scrape the insides of the eggplant into a food processor. (If you used the oven method, cut eggplant in half and scrape the insides of the eggplant into a food processor and proceed as below.)
Add the tahini, garlic, oregano, lemon juice and 1 tablespoon of olive oil to food processor. Process until a smooth puree forms.
Taste and season with kosher salt and pepper.
*Optional: Serve with diced tomatoes rimmed around the edges of baba ganoush.
Recipe courtesy of My Man’s Belly.