Too many eggplants? Make Baba Ganoush!
One of the great aspects of gardening is that you can grow different varieties of a vegetable, and see what works and what doesn’t for your location. But if you have a tremendous success, you can also be quickly overwhelmed with too much of a good thing. For example, this year’s Pandau garden has generated more eggplants than ever before, and though it is gorgeous to look at, not everyone knows how to incorporate eggplant into the dinner menu. Here is an easy recipe for Baba Ganoush, a dip that makes a wonderful snack or appetizer, and uses up those extra eggplants!
Lara’s Baba Ganoush Recipe
2 lbs eggplant (1 large + 1 small eggplant)
4 TBS tahini, + more as needed
3 garlic cloves, minced
4 TBS fresh lemon juice, + more as needed
2 pinches chili powder, to taste (you can substitute cumin & cayenne for chili powder, though be sparing with the cumin)
salt, to taste
2 TBS best quality extra virgin olive oil, + more as needed. You want to use an oil that you would enjoy as a dipping oil. I use one that has a strong grassy taste and peppery finish.
2 TBS chopped fresh flat-leaf parsley (when serving)
1. Prepare a medium-hot grill, or preheat oven to 375°F
2. Wash & dry eggplants. Prick with a fork all over, and lightly oil.
3. Cook until very soft, about 20 minutes. If grilling, be sure to turn frequently. The small eggplant will be done first.
4. Remove eggplants, and allow to cool.
5. Peel off skin, and place eggplant flesh in a bowl.
6. Add tahini, lemon juice, olive oil, chili powder, salt, garlic, and olive oil, and mix well. Taste, and adjust seasonings.
7. When serving, bring up to room temperature, sprinkle parsley on top, and drizzle with a little more olive oil. Serve with pita chips.
NOTE: This dish tastes better if made a few days ahead of time!!
(Photo by zlakfoto/Flickr – Creative Commons)