Thursday, February 10, 2011

Baba ghanoush; Eggplant Spread

(about 2 cups)

If you prefer your Baba ghanoush to have a smokier flavour, then bake it longer until the outer skin begins to blacken.

1 large eggplant, about 1 lb
3 tbsp tahini
2 tbsp greek style yogurt
1 tbsp freshly squeezed lemon juice
1 small clove garlic, chopped
salt and freshly ground black pepper, to taste 

fresh parsley, chopped
olive oil

Preheat oven to 400°F.

Wash, then prick the eggplant with a fork a few times and place onto a baking sheet. Bake for about 25-30 minutes or until it feels soft to the touch. Leave in longer (until the skin darkens)  if you prefer a "smokey" flavour.  Remove from the oven and cool.

Cut the eggplant in half lengthwise and scoop out the flesh; discard the skin.. Place the eggplant, along with the tahini, yogurt, lemon juice and garlic into the bowl of a food processor and process until smooth. Add salt and pepper to taste and pulse a few more times.

Serve with freshly chopped parsley and drizzle with a bit of olive oil. Nice with crackers or pita.

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