It was only a few months ago that I tasted Baba Ganoush for the first time. Now I’m addicted to it. I like thinking about its beautiful color, and preparing it and blending it. But, of course, most of all I like eating it. I use more garlic and parsley than the recipes I’ve seen suggest. After preparing it a few times, you’ll probably want to experiment, using more or less of this and that ingredient. It’s fun to personalize a recipe.
The ingredients for Baba Ganoush are 1 large eggplant, 3 tablespoons or more tahini, 3 tablespoons water, 2-3 tablespoons lemon juice, 1 tablespoon fresh chopped garlic, 1 tablespoon fresh parsley, 1/2-1 teaspoon salt, 1 tablespoon olive oil.
Pierce eggplant all over, put on baking pan and roast in oven for 1 hour, or broil eggplant in oven, turning until skin is dark. When soft, remove from oven and cool for a few minutes. Drain in strainer, then peel and chop. Put all ingredients in a blender or food processor.
Don’t hesitate to buy organic. I think the creamy & raw, no salt added sesame tahini is a good choice. Find the taste that’s perfect for you. The taste of Baba Ganoush differs among restaurants, too. Perhaps one day we’ll go to the Middle East and explore the taste there. Oh, yes. Serve it with toasted pita bread. It’s also good with crackers, like Wasa Multi Grain Crispbread, Ryvita Light Rye, Nairn’s Rough Oat Cake Crackers.
So creamy, so satisfying, so delectable. Right?