Mmmm, smooooooooooth.
1) Poke an eggplant several times with a fork*, grease up a cookie sheet, and roast at 400 degrees, occasionally turning, until it gets all wrinkly.
2) Drop the eggplant in cold water, and then remove the skin.
3) Food processor magic! Blend eggplant with olive oil, tahini, a sprinkling of sesame seeds, lemon juice, salt, and pepper.
4) Nom nom nom nom nom. (best nom-ing when it's cooled down in the fridge for awhile)
*Once I forgot to poke holes in the eggplant before I roasted it, and it started making a whistling sound akin to a boiling kettle. I caught it JUST before it exploded.
4 comments:
Baba Ghanoush is sooooo great! I have some crappy store-bought stuff with mayo in it, but I remember looking at the ingredients and being like, "Mayo? What the fuck!"
-jessica
I will admit that I have been known to enjoy the crappy store bought stuff. This stuff is just so much better though.
this should happen again soon- sans mayo as always. I say it happens when we finally break out the hibachi for the first bbq of the season
I do love the baba - I like to add nutritional yeast and roasted garlic. Also, one time I harvested the purple/black liquor that is produced as you cook the eggplant and reduced it in a pan to use as a garnish :) very eggplanty
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