|Fork pricks to let off steam, ready to roast|
OMG, as I am blogging I am also watching Giada on TV, and her show is "A Tour of Italy". Right this moment she is making a dish with eggplant where she roasts it and then makes little fried eggplant balls for an appetizer. I am definately trying that with the next eggplant I get!
Wouldn't you know it! I have sesame seeds, but no tahini. I thought I had a little tube of it in the frig, but that is anchovie paste. Dang...I have to stop at the store.
Update: I mixed this recipe up sans tahini. It turns out it doesn't need it. The sesame seeds flavor it enough. I had to send a text to my husband: "Oh Dear! Hurry home. Just made fresh Baba Ghanoush. If you are lucky you will get here in time to lick the jar!"
IngredientsMakes 1-1/2 cups
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
|Roasted and peeled eggplant|
|I made a jar full of Baba Ghanoush...not enough, but its a start!|