6.15.2007
Baba Ghanouj, an old friend.
Ever make one of those meals that you immediately thought to yourself "why don't we have this more often?". Last night we wanted something simple and made one of our favorites Baba Ghanouj. It's so simple, healthy and we don't have it nearly as often as we should.
I took a medium/large eggplant and baked it on the gas grill until the shell was charred black (my wife started it actually). I took the charry eggplant and, with a potato masher, squashed it and pressed the flesh from it's charred body. The skin was pulled out of the bowl and to the bowl was added salt (1 t) the juice of a lemon, tahini (60 g, 1/4 C), some (nice quality) dried parsely, a couple tablespoons of olive oil and continued to mash away with my potato masher (an Egyptian woman I used to work with did it this way rather than a food processor to get a slightly chunkier texture). Depicted is the result. It was served with warmed pitas and fresh chopped veggies. A lovely Summer meal.
Ever make one of those meals that you immediately thought to yourself "why don't we have this more often?". Last night we wanted something simple and made one of our favorites Baba Ghanouj. It's so simple, healthy and we don't have it nearly as often as we should. I took a medium/large eggplant and baked it on the gas grill until the shell was charred black (my wife started it actually). I took the charry eggplant and, with a potato masher, squashed it and pressed the flesh from it's charred body. The skin was pulled out of the bowl and to the bowl was added salt (1 t) the juice of a lemon, tahini (60 g, 1/4 C), some (nice quality) dried parsely, a couple tablespoons of olive oil and continued to mash away with my potato masher (an Egyptian woman I used to work with did it this way rather than a food processor to get a slightly chunkier texture). Depicted is the result. It was served with warmed pitas and fresh chopped veggies. A lovely Summer meal.