Baba Ganoush

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I'm Erin Allmann. I love family, friends and food. A lot. I live in a teeny, tiny apartment in a place called Paradise with a wonderful boyfriend named Brett who cooks much better than I do. We both happen to be fantastic at eating and whenever we're not doing so, (which isn't all that often), we try to stay occupied outdoors. We're also two of the biggest nerds you can ever find, so excuse the occasional o-chem, bio, Harry Potter, or Star Wars reference.

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Sounds like gibberish, right? I promise it doesn’t taste like gibberish!


Actually, I’m not entirely sure what gibberish tastes like, but I can guarantee you that if it tastes like this, you’ll eat the whole bowl. What is it, you ask? Well, let me tell you. It’s a roasted eggplant dip that is so creamy and roasty you’ll think it’s unhealthy for you. It’s that good.

I can very clearly remember the first time I had baba ganoush. But the story isn’t all that interesting, so let me tell you about the first time I had greek food on the fair little island we call home. It was on my 21st birthday, a whopping three years ago, and my boyfriend took me to this little place he said was super delish and in a great location. So we went, and as it turned out, this little place wasn’t exactly a normal restaurant; you had to fight for your table and it was BYOB. Which would have been fine, except there were no tables and it was drizzling and we didn’t B-our-own-B. So we took it to go and ate it at the beach park nearby under a mostly-waterproof canopy with sparkling lemonade and tiny cockroaches crawling across our feet. It was really a great birthday, actually.

But it wasn’t until a couple years later that we went to a different Greek restaurant closer to home and with available tables and wine, that we tried Baba Ganoush. I may or may not have eaten the entire bowl.. and used my fingers when the pita bread ran out. I just can’t say for sure. No judgement, k? You know you’ve all done the same thing.

So. This recipe is for all of you who, like me, can’t always make it to a restaurant when you’re craving something gloppy and dippable.

Baba Ganoush

(from Better Homes and Gardens Cookbook) 

Ingredients

  1. one large eggplant
  2. one very large clove of garlic extremely thinly sliced (or two if you’re feelin crazy. or if you only have baby cloves)
  3. 2 tbsp tahini (roasted sesame paste; you can get this at most any grocery store if you look hard or ask nicely, it is an essential flavor in both baba ganoush and hummus)
  4. 1 1/2 tbsp fresh lemon juice
  5. 2 tbsp olive oil
  6. 1 tbsp water
  7. 1/2 tsp salt (or more to taste)
  8. pinch of cayenne pepper and tiny pinch of cumin (seriously, tiny)
  9. small bunch of parsley, leaves only

Instructions

  1. Preheat the oven to 350F. make small slits in the skin of the eggplant all over, and insert the garlic slices into the slits. Place on a baking sheet and roast in oven until eggplant is completely dilapidated and soft.
  2. Scoop out the flesh (discard the skins) and place into your bullet cup. add all the other ingredients and blend, baby blend.
  3. Serve with pita chips, pita wedges, or veggies. Eat and Enjoy!
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