Wednesday, May 27, 2009
A few posts back I posted a plethora of pesto recipes and encouraged you all to freeze them, and preserve your culinary herb harvest.
This week my garden over flows with eggplants. And I've been making Baba Ghanouj.
Way back when I worked in the sweetest little Egyptian restaurant stuck smack in the middle of a residential neighborhood in SE Minneapolis. From the owner and chef I learned that the best baba ghanouj has just four ingredients: Eggplants, parsley, garlic, and tahini.
I've tested and sized the following recipe for a single batch of about 1 and 1/2 cups. I've been making a batch or two everyday and freezing it. It freezes well.
1 pound fresh eggplants, roasted
3 gloves garlic, coarsely chopped
1/3 cup fresh parsley, coarsely chopped
3 tablespoons organic tahini
To roast the eggplant: Wash and dry eggplants. Pierce skin several times with a fork to allow steam to escape and avoid exploding eggplants. Place in broiler, turn every few minutes, and cook until the skin is charred and the meat feels soft and tender. Let cool for several minutes before handling.
To make Baba Ghanouj: Once the roasted eggplants have cooled enough to handle, cut them in half lengthwise, and scrap the meat away from the skin and into a food processor. Add all other ingredients to food processor and give it a whirl. Process until a smooth creamy texture is achieved.
Makes about 1 1/2 cups
That's all there is to it, another super simple recipe. Again, I sized this recipe for household use, but by all means, if you have a lot of mouths to feed or a lot of eggplants, feel free to double or triple the recipe.
And don't forget to freeze some, preserving summer's bounty to be enjoyed over and over again.