August 26, 2011
baba ghanoush by hand
I'm loving all the eggplant we're getting in our CSA. I've always made baba ghanoush in a food processor, but I just came across this method of making baba ghanoush just with a knife, and it's the best I've ever had!
1 large eggplant
1/3 c. tahini
1 T. lemon juice
handful of fresh chopped parsley
salt and pepper
2-5 garlic cloves
dash of cayenne
I roasted the eggplant (cut in halves) in the oven (450F) until soft. After it cooled for a bit, I chopped it up and mixed in the rest of the ingredients.
P.S. I think using coarse kosher salt really adds to things like this or on tomato slices; as long as it can dissolve and not be crunchy, it makes the saltiness come in bursts.