Ingredients for about 6 cups Baba Ghanoush: 3 or 4 large Italian eggplant 2 cloves crushed garlic 2 tsp kosher salt, or to taste juice from 1 or 2 lemons, or to taste 3 tbsp tahini, or to taste pinch of cayenne 3 tbsp extra virgin olive oil 2 tbsp plain Greek yogurt 2 tbsp chopped fresh Italian parsley leaves pita chips and vegetables for dipping
Directions: Pre-heat over at 450 degrees and roast for 1 hour Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, about 1 hour. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes. When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes. Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt. Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in parsley.
Ingredients for about 6 cups Baba Ghanoush:
ReplyDelete3 or 4 large Italian eggplant
2 cloves crushed garlic
2 tsp kosher salt, or to taste
juice from 1 or 2 lemons, or to taste
3 tbsp tahini, or to taste
pinch of cayenne
3 tbsp extra virgin olive oil
2 tbsp plain Greek yogurt
2 tbsp chopped fresh Italian parsley leaves
pita chips and vegetables for dipping
Directions:
Pre-heat over at 450 degrees and roast for 1 hour
Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, about 1 hour. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in parsley.