Tuesday, October 12, 2010


This weekend we got two moderately sized eggplants from the garden, and made grilled baba ghanouj with them. Basically you grill the eggplants on a 400 degree grill, turning frequently, for 30-45 minutes, until they are black. Then after letting it cool some, add the flesh to a food processor with the following ingredients and blend until smooth:

4 cloves garlic, coarsely chopped
1/4 cup tahini paste
2-2 1/2 Tbsp. Lemon juice
1 handful flat parsley, coarsely chopped
1/4 cup olive oil
Cumin, salt, pepper to taste

Serve with pita and enjoy.

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