Need an easy recipe for fresh eggplants? Baba ganoush is an easy, middle eastern dip similar to hummus that uses roasted eggplants as one of the main ingredients. Even if you don’t usually dig eggplant, try this recipe. You’ll be surprised!
From Moosewood Cookbook by Mollie Katzen
2 large eggplants
juice of 1 lemon
1/2 cup of tahini
4 cloves of garlic
Optional:
handful of parsley
salt
scallions
2 tablespoons of olive oil
black pepper
Preheat the oven to 350 degrees. Prick the eggplants with a fork several times. Place on a baking sheet and roast in the oven for 30 minutes to an hour depending on the size of the eggplant. You want the eggplant skin to be starting to turn black and the eggplant to have collapsed. Remove and let cool. I usually roast the eggplant the night before.
Mix the ingredients in a food processor or alternately mash the ingredients together with a fork. The eggplant sauce should be creamy. Serve the baba ganoush on crackers, or cut-up vegetables such as red pepper, cucumber, and jicama.
