I’m sad to say that summer has come to a close. I decided to try something new with the last of our homegrown eggplants. I LOVE middle eastern cuisine but there aren’t any middle eastern restaurants in our neighborhood. Therefore, I’m learning how to cook it myself! Babaganoush seemed like an easy starting point.
1 whole eggplant (1 lb+)
3 cloves garlic
1/4 cup tahini
1 lemon, juiced
1/2 tsp salt
3 Tbsp olive oil
3 tbsp parsley, chopped
You want to use the big eggplants (not the Japanese ones) as seen here:
Cut the top off the eggplant. Make several slits in the eggplant so it doesn’t explode. Roast it in a 425 deg oven for 30-40 minutes. Let it cool enough for safe handling. Peel off the skin and squeeze out excess water.
Put the flesh in a food processor/blender and add the rest of the ingredients. Blend until well combined. You can make chunky or smooth, depending on your preference.