At the Market | Eggplant and Baba Ghanoush
August produce means a bounty of eggplants in every shape and size. Since I have made a vow to eat as seasonally as possible, I only enjoy this fruit (did you know that?) this time of year. One of my favorite ways is to make baba ghanoush. It’s simple, delicious, filling and is a great incorporation into a mezze spread.
Baba Ghanoush
2 medium eggplants, or 1 large eggplant
1/4 cup tahini*
2 garlic cloves
1/4 of a lemon, juiced
salt and pepper to taste
olive oil to drizzle
flatbread for serving
Directions: Preheat oven to 400 degrees. Generously poke an eggplant with a fork all over—this will prevent it from bursting in the oven. Place onto a baking sheet and bake for 25 to 30 minutes or until eggplant is soft and sunken in. Remove from oven and allow to completely cool. Once cooled, cut eggplant in half and using a spoon, remove the flesh inside. Next, place eggplant, tahini, garlic and lemon in the blender. Pulse until smooth. Season with salt and pepper to taste. Drizzle with olive oil and enjoy!
Recipe Slightly Adapted from Cook Republic
YOU MAY ALSO LIKE
Roasted Carrots with carrot top pesto
crispy chickpeas with garlic yogurt sauce
homemade labne