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
olive oil
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.

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