Sunday, August 21, 2011
Baba Ganouj is a Middle Eastern dip or spread made from roasted eggplant, tahini, lemon juice, and olive oil. It may not be the loveliest of dishes, but it sure is packed with flavor. I dare you to take a bite without moaning.
Eggplant is in season which translates into fresh, abundant, and affordable. I've already made several eggplant based meals and will be posting about them when I get the opportunity. Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. For an in-depth nutritional profile click here: Eggplant.
This is another recipe from one of my old hippie cookbooks, Moosewood Cookbook by Mollie Katzen. Mollie says the recipe makes enough to fill six people who are dipping vegetables and bread into it, and calling it Dinner. I roasted the eggplant one evening and finished the recipe the next day.
2 medium eggplants
Juice from one good-sized lemon
1/2 cup tahini
3 medium cloves garlic, crushed
1/2 cup finely chopped parsley
1 tsp. salt
1/4 cup finely minced scallions
lost of fresh black pepper
1 Tbsp. olive oil
Preheat oven to 400 degrees. Cut off the stem end of the eggplants, and prick them 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 they're ready. Remove them gingerly from the oven, and wait until cool enough to handle. Scoop the insides out and mash well. Combine with all other ingredients, except olive oil. Chill the Gajouj completely, and drizzle the oil over the top just before serving.