Baba ganouj

There are only a few ways that I like to eat eggplant, and this just happens to be one of them. Though I don’t think I’ve ever made it before. The cookbook states “Start this 3 hours ahead of time. Eggplants need slow baking and cooling.” I cooked the eggplant ahead of time, when I already had the oven on for something else. I also know someone who likes to cook the eggplant on a grill instead of in the oven.

Moosewood Cookbook!

I had one eggplant so I halved the recipe and sautéed the garlic with some red onions that I had on hand. I skipped the scallions and used 1 Tbsp dried parsley instead of fresh parsley. The original recipe calls for a teaspoon of salt, of which I added 1/4 tsp. I also used a food processor instead of a masher.

Baba ganouj
Source: Moosewood Cookbook
Serves: “This recipe makes enough to fill six people who are dipping vegetables and bread into it, and calling it Dinner”

Individual serving

Ingredients
2 medium-sized eggplants
Juice from one good-sized lemon
1/2 cup tahini
3 medium cloves garlic, crushed
1/2 cup finely chopped parsley
1/4 cup finely minced scallions (optional)
salt and pepper to taste
1 Tbsp olive oil
Pita chips, veggies, or other things to dip

Directions

With a pita chip

1. Preheat oven to 400 degrees F. Cut off the stem-ends of the eggplants, and prick them (eggplants, not stem-ends) all over with a fork. Place them on an oven rack directly, and let them roast slowly until completely pooped (about 45 minutes). When they are sagging, wrinkled, crumpled and totally soft, you’ll know when they’re ready.

2. Remove them gingerly from the oven, and wait until cool enough to handle. Scoop the insides out and mash well (or add to food processor). Combine with all other ingredients, except olive oil. 

3. Chill the ganouj completely, drizzle the oil over the top just before serving, and enjoy!