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Vegetarian Recipes
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Baba Ghanoush can add interest to the party table, and it's fairly easy to make. I like using my toaster oven to roast the eggplant; I turn the oven to highest heat, and the eggplant cooks up well. With the addition of just a little this and that (typically, sesame butter, oil, lemon, and garlic), a whirl in the food processor (or hand-chopped), it's done. Garnished with parsley and a drizzle of olive oil, it's ready to serve with crackers or pita pockets.
Eggplant Recipes
Stop by my other page on Grilled Eggplant for an eggplant recipe that's perfect as a condiment to add to sandwiches. Perfect on some bread with lettuce and cheese (and bacon if preferred), it relieves any boredom of "same old stuff" in the lunch department.
Roasting Eggplant
The goal in roasting the eggplant for dishes such as Baba Ghanoush: To get a soft, squishy pulp inside. Don't worry about the outside charring and turning black. That's a good thing! You definitely want the eggplant cooked through, to get a wonderful dish that everyone will enjoy.
Eggplant Recipes- Baba Ghanoush
I love making double this amount, as it will keep for days and makes a nice spread for bread on upcoming meals throughout the week. It also keeps well in the freezer for a month or two.
The standard Globe eggplants will take longer to cook up; Italian eggplants and the skinny Japanese eggplants will cook up more quickly. Serves 6 as a side dish; serves 10-15 as appetizers.
Ingredients:
- 1 lb. eggplant (one large eggplant, or up to 6 skinny ones)
- 1 tsp.grated lemon peel (about half a lemon, outer rind only)
- 1 TBS. lemon juice
- 1 TBS. garlic cloves (about 3 big cloves)
- 2 TBS. Tahini (sesame butter, found at health food stores)
- 1/2 tsp. salt
- 2 TBS. olive oil (plus extra for rubbing on eggplants, and for garnishing)
- parsley for garnish
- 6 or so Pitas, or crackers or other bread, for dipping
- Optional: 1/4 c. black olives
- Optional: Pomegranite juice, for drizzling on afterwards, or fresh pomegranate seeds
Use a charcoal grill if available, or roast the eggplant in the oven, or even over a gas stove burner. If grilling over the direct flame of a gas stove-top, cover the stove burner insert with foil first, leaving a hole for the gas element to go through, for easier cleanup. Use: > 1 lb. eggplant, whole, poked all over with knife
Let the eggplant cook on a hot charcoal grill, or in an iron pan in a 500 degree oven (or over a stove-top flame). Grill (or roast), turning every 7 minutes or so, as needed, until the skin is charred and the eggplant feels soft. (I only turned my eggplants once when using the oven method.) This will probably take 30-60 minutes, depending on heat and the size of the eggplants.
Let the eggplant cool at least 20 minutes or so. Peel the skin and discard. Purists will tell you to hand-chop the eggplant, preserving the unique eggplant texture. Or use a food processor (or blender), processing the following until smooth: > 1 tsp. grated lemon peel > 1 TBS. lemon juice > 1 TBS. garlic cloves (3 big cloves) > 2 TBS. Tahini > 1/2 tsp. salt > 2 TBS. olive oil
Add the eggplant and process again, pulsing just until mixed and chopped up some (or hand-mash, according to your preference).
To serve, turn mixture out into shallow serving bowl, drizzle more olive oil on top, and sprinkle with the parsley. Optional: Add olives around the edges. Also optional: Drizzle some pomegranate juice on top, or pomegranate seeds, which is how some Jewish people traditionally serve it. Serve at room temperature, with toasted pita triangles, crackers, or other breads.
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