Eggplant has never been my thing (as I have posted abut before). Something about the spongy texture throws me for a loop. Honestly, I had only tried eggplant Parmesan and a few roasted vegetable sandwiches before I called it quits. I was “discussing” the fact that our CSA started giving eggplant a few weeks ago and a friend of mine recommended this recipe. Her husband, who will try anything but is relatively picky with what he likes, heard, “baba ghanouj” and couldn’t stop talking about how great it was. I knew I had to try it.
It was a hit and I think it might replace my hummus on occasion. J liked it too and mentioned it at work once around a jar of pickles in the break room (I guess we aren’t the only ones who have too much produce to eat ourselves). Everyone there started talking about how delicious baba ghanouj is. I feel like a foreigner – am I the only one who has never heard of this? Well, now I have heard it, made it, and tasted it. And now I love it too. This recipe is super simple – I hope you give it a try!
Recipe from Whole Foods
- 1 large eggplant, halved lengthwise
- EVOO for roasting
- 1/4 cup sesame tahini
- 1 clove of garlic, finely chopped
- 1/2 cup parsley
- 1/4 cup lemon juice
- 1/2 tsp talk
- Preheat the oven to 350F. Line a baking pan with foil and place the eggplant cut-side down. Drizzle with olive oil. Roast for 25 minutes, or until soft.
- When cool, scoop eggplant pulp into a food processor. Add the remaining ingredients and process until smooth.
- Enjoy 🙂