I’ve always been a bit stumped by eggplant. It’s such an underutilized vegetable and I’m one of the biggest offenders. The things I’ve done to eggplant in the name of trying a new recipe really should be considered a crime. We won’t discuss the ill-fated roasted eggplant pizza I attempted a few weeks back…trust me, it’s best for all involved. But I think I finally got an eggplant dish right…which means it will be making numerous appearances at upcoming dinner parties (as soon as The Boy finishes our table…not that I’m putting any pressure on him or anything).
The thing I love most about eggplant is the fact that it takes on other flavors so easily. The thing I hate most about eggplant? The fact that it takes on other flavors so easily. If you accidentally put a bit too much of something in with eggplant, the vegetable becomes overpowered by it. And there isn’t a good way to compensate when you make such a mistake with eggplant. But when you roast the eggplant, it gives it a smoky element and makes it easier to pair with other flavors. That’s the beauty of baba ghanoush, a dish prevelant in both the Mediterranean and Arabic worlds. It combines the complexity of roasted eggplant with the earthiness of Tahini, creating a big punch of taste in even the smallest of bites. Baba ghanoush can be used as a dip or served along with other vegetables to create a salad. To go with this dip, I made a quick and dirty naan using this Artisan Bread in Five Minutes a Day recipe (note: if you use this naan recipe, make sure to use CLARIFIED BUTTER…else you’ll end up with a smoked out kitchen like mine) .
Recipe: Baba Ghanoush
Ingredients
- 2 medium sized eggplants
- 2 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice 1 large garlic clove, finely diced
- 1/2 teaspoon ground cumin
- Pinch of cayenne pepper
- Pinch of kosher salt
- Additional olive oil (to brush on the eggplant)
- 1 tablespoon cilantro, chopped (optional…so optional I didn’t do it)
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with aluminium foil. Cut the eggplants in half and brush each half lightly with olive oil. Place the eggplants cut side down on a baking sheet. Roast the eggplants for about 40 minutes or until they are tender (the eggplant will look as if it’s collapsed). Allow the eggplant to cool completely and then scoop out its flesh.
- Place the roasted eggplant in a food processor and add the tahini, lemon juice, garlic, cumin, pepper and salt. Pulse until the mixture is fairly smooth. Let the mixture sit at room temperature for about an hour before adding the cilantro and any more of the spices to bring the dip to your liking (I didn’t add any additional spices after the hour but this is strictly a matter of preference).
Meal type: hors d’oerves
My rating: stars
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If we were neighbors I would be over all the time. I’d bring wine though.
How can I let that sit … uneaten … for an hour?!