baba ghanoush

[Guest guest]

Namaste!

 

Thank you greenfury2004 for inviting me to to join the

Vegetarianspice group. My favorite recipe is baba ghanoush. I had to learn

how to make it after the restaurant at Underground Atlanta, where I

discovered it, stopped serving it. I found the recipe at the main Atlanta

library in a Jewish cookbook. One day after eating baba ghanoush that I had

made, I had seven dreams about eating it! It might have been the excessive

garlic or the mesquite flavor from the grill that triggered so many

wonderful dreams. Here is the recipe: Thoroughly char the skins of several

eggplants. You should first pierce each eggplant in several places to keep

them from popping open. One eggplant per person might be enough. If it is

for one person, char at least two eggplants. You can do this on a grill or

in an oven or over a flame. Then, finish cooking the eggplants until they

are softened all the way through. You can grill, bake, or steam them. Cool

the eggplants. Carefully remove and discard every speck of the charred

skin. This could take a while. Place the cleaned eggplants in a mixing

bowl. Peel some garlic cloves. I always use too much garlic because garlic

is my favorite food. Just add as much garlic as you like. You can always

add more. Add tahini--about a tablespoon per eggplant. I use toasted

sesame tahini. Again, you can always add as much as you like of the type of

tahini that you like. Add lime or lemon juice, about one Tablespoon per

eggplant. Blend until smoothe with an immersable blender or in a food

processor or blender. I do not use salt or olive oil. You can. You can

also sprinkle it with cayenne. You can garnish it with parsley for a breath

freshener. Pita bread cut into wedges or tortilla chips can be used to dip

it. I made a large bowl of baba ganoush with too much garlic for the

Mennonite Schmeckfest hoping to have some left over to take home, but it was

all eaten. Sweet dreams!