roasted baba ghanoush…

11 Oct

baba ghanoush urbanpocketknife

We’ve had a surplus of eggplant lately and to get it all cooked up in one batch I decided to make baba ghanoush.  Once upon a time, this was the only human food that my cat Milo would eat…weird.

It’s a pretty easy endeavor, blacken up some eggplant, cook until it’s soft and blend it with some other delicious things.  It’s not too involved but it makes for a tasty dip for veggies and flat bread or a yummy spread for sandwiches.  It’s perfect for the low-carb diet as you can control what goes in and the bulk of it is eggplant!

I made a larger than normal portion so I could freeze some of it for another day!  Here’s the recipe…

What you need!
A bunch of eggplant, I used a few skinny guys and a few medium sized ones
1/4 cup of tahini
4 cloves of garlic
1/4 cup of lemon juice
1/2 tsp cumin
1/4-1/2 cup of olive oil
salt and pepper to taste
What to do!

1.  This first step can be entirely skipped if you’re rushed for time but if you want a smokey flavour, carry on!  If you’re lucky enough to have a gas stove, blacken the outside of your eggplant.  You can also do this on the broil setting in your oven.

baba ghanoush urbanpocketknife

2.  Pierce the eggplant with a fork to allow for steam to escape.  Bake the eggplants until soft in a 350 degree oven for 30-45 minutes depending on the size of your eggplant.  They should be mushy.

3.  Scrape the insides out when it has cooled into a blender.  Add the rest of the ingredients and blend away!

baba ghanoush urbanpocketknife

4.  Adjust to taste.  If it’s lacking tang, add some more lemon juice.  If it’s too thick, add more olive oil.  A little bland?  Add some more salt.  When you’re finished, scoop it out into your favourite bowl, drizzle some olive oil on the top and add some dried herbs to make it look extra fancy!  If freezing, put it in a mason jar, drizzle some olive oil on the top before freezing.

Dip some fresh veggies, pita or lavash and enjoy!


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