So when my friend brought me over a cute little eggplant that she grew herself in her garden, I was less than enthused. How can I possible make this into something I'd actually want to eat?!
So falafels came to mind, (as they so often do), and I thought I'd try my hand at some Baba Ghanouj
Baba Ghanouj - Middle Eastern Eggplant Dip
1 eggplant (1 medium or 2 small)
2 garlic cloves, minced
1/4 cup lemon juice, fresh
1/4 cup tahini
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 parsley, minced
black pepper, to taste
1 pinch cayenne (optional, bu I like a little spice)
- Preheat oven to 350.
- Line baking sheet with foil and spray lightly with non stick cooking spray.
- Slice eggplant(s) in half lengthwise, and place face-down on baking sheet.
- Bake for 30-45 minutes, or until very tender.
- Cool until comfortable to handle.
- Scoop out the eggplant flesh and discard the skin.
- Place in food processor with garlic, lemon juice, tahini, salt and coriander.
- Puree until smooth.
- Add minced parsley and pulse to combine.
- Pour into bowl, check for salt, add pepper and cayenne (if using).
- Chill for half hour, or until ready to serve.
- Top with a drizzle of olive oil and some parsley.
I served this as a spread on homemade falafels, and had the leftovers with pitas. ^_^