Baba Ganoush
We’re thrilled to welcome back guest-blogger Katy, who brings us another easy and delicious small plate to accompany your cocktails!
Eggplant season is just starting here in North America so you may start seeing it at you local farmer’s market. Why not try making Baba Ganoush? This Arabic staple tastes delicious, is easy to make and fun to say. Choose eggplants that are firm to the touch, have a smooth and shiny skin and are heavy. Avoid eggplants with brown or soft spots and have a dull color.
Ingredients:
1 eggplant (either purple or white)
1 tsp. salt
2 cloves garlic, peeled
1/4 c. lemon juice
1 Tbsp. tahini
Method:
Preheat oven to 400 degrees.
1) Wash eggplant and split in half lengthwise.
2) Season both halves with salt and pepper and place on a foil lined baking tray.
3) Roast eggplant at 400 degrees for about 45 minutes – the eggplant should be tender and golden brown.
4) Allow to cool. Scoop out the flesh and mix in a food processor with the remaining ingredients.
5) Serve with pita, chips or crudite.
Enjoy!
Note: The eggplant may be roasted ahead of time and stored, wrapped in foil, in the refrigerator until ready for use.
Tags: recipe, small plates
