Tuesday, October 9, 2012
Baba Ganoush - Eggplant Spread
1 small onion
2 cloves garlic
1 1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil, plus more for garnish
1/4 cup tahini paste
2 tablespoons lime juice
1/2 teaspoon ground cumin
4 to 5 tablespoons Pomegranate Sauce or syrup, optional
Heat oven to 375 degrees. Place eggplants on a baking dish and roast for 40 minutes. Peel and quarter the onion. Drizzle with a bit of olive oil. Roast it and the whole garlic cloves with the eggplant for the last 20 to 25 minutes. Remove veggies from oven and allow to cool until you can handle them. With a sharp knife, pull the skin off the eggplant and break open. Remove as many of the seeds as possible by hand and discard. Chop the flesh roughly and put in a mixing bowl. Chop onion and add. Squeeze the garlic out of its skin into the bowl. Using an immersion blender, puree the veggies. Stir in the salt, olive oil, tahini paste, lime juice and cumin. Taste to adjust seasonings. Serve warm or cold garnished with olive oil and pomegranate preserves or pomegranate syrup. Spread on pita bread or naan.
hummus. A jar of it will keep in the fridge for quite a while. It may be hard to find--I can only get it at Smith's here in town-but it is worth the search.
I thoroughly enjoy trying out different types of food. Whenever I hear of a new restaurant that is out of the ordinary, I can't wait to try it and often when I try new foods, I want to learn to make them myself. Exploring culinary artistry is one of my favorite pastimes. I had baba ganaush at a middle eastern restaurant the first time and thought it was a great way to serve eggplant. I also love Italian style eggplant. If you know of a great way to cook eggplant, tell me about it--or invite me to lunch!