Baba Ghanoush

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Last week we were a bit mad about Middle Eastern food, as in an abundance filled our fridge.  I am not sure what overcame me, but one afternoon I went a bit nuts in the kitchen working on new recipes, all inspired by Jerusalem.  One of the recipes I made was this smoky and sultry Baba Ghanoush, which was so good that I practically ate it by the spoonful.  Okay, who am I kidding, I did.  

I think what sparked my madness in the kitchen was the fact that we had not really been home for the past month.  Not that we were traveling all month but were away here and there, and never of us felt settled.  It was really good to pour a glass of wine, yes mid-day, turn some music on, and work on some new recipes for us and you.  I cannot wait to fine-tune a couple of other recipes to share with you;  I think you will like them.

This week for the Food Network’s Summer Fest we are getting all giddy over summer eggplant.  We are kind of eggplant addicts over at our house.  There really isn’t one that we would turn away from, love them all.  Often I bake them into something cheesy and warm during the winter months or stir-fry with noodles during the summer.  Baba Ghanoush is a great dish to have on hand for lunches or dinner.  What I like about this recipe is that the eggplant has a warm, smoky taste from blackening on the outdoor grill (less clean-up when sparking up the grill).  As well it was not over garlicky, which I find happens at a lot of places.  And I love garlic.  This one just seemed right.

Middle Eastern food is bursting with flavor and is really light.  We often enjoy it as it makes us feel better about what we are eating;  satisfied but not stuffed.  I like to serve Baba Ghanoush with warm pita bread or lavash.  It is wonderful as an appetizer but is also great served alongside grilled chicken or fish as a light side.

Be sure to check out these other eggplant recipes from other Summer Fest food bloggers.  Next week will be about avocados!

Taste With The Eyes: Cold Soba Noodles with Eggplant and Mango
Napa Farmhouse 1885: Eggplant Fritter Burgers with Sriracha Chili Mayo
Red or Green: Roasted Eggplant and Tomato Pasta with Spicy Carrot Top/Basil Pesto
Weelicious: Eggplant Parmesan Sticks
The Sensitive Epicure: Szechwan Eggplant
Domesticate Me: Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette
And Love It Too: Roasted Garlic Baba Ganouj

Baba Ghanoush

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Smoked and charred eggplant makes the most flavorful dip Baba Ghanoush. Perfect served with pita chips or even alongside grilled meats.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

• 2 eggplants about 1 pound each
• 1 tablespoon olive oil
• 3 teaspoons tahini
• 2 garlic cloves, smashed into a paste
• 1/2 teaspoon ground coriander
• 1 tablespoon lemon juice
• kosher salt to taste
• 1 tablespoon minced Italian parsley

Instructions

Cut eggplant in half, sprinkle with a little salt and let sit for 30 minutes.
Wipe off the salt.
Preheat the grill.
Lightly coat each side of the eggplant with some oil olive. Place on the grill. Sear each side until golden brown.
Place the eggplants skin side down, cover the grill and let cook over low heat for 30 minutes or until soft to touch.
Let cool. Remove flesh and place it into a mixing bowl.
Add the rest of the ingredients and mash together using a fork.
Season to taste with salt.
Stir in the minced parsley.
Let sit at least 1 hour before eating for the flavors to mingle.
Serve.
Eat.

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Recipe:  Baba Ghanoush

Ingredients:

2 eggplants about 1 pound each
1 tablespoon olive oil
3 teaspoons tahini
2 garlic cloves, smashed into a paste
1/2 teaspoon ground coriander
1 tablespoon lemon juice
kosher salt to taste
1 tablespoon minced Italian parsley

How To:

Cut eggplant in half, sprinkle with a little salt and let sit for 30 minutes.

Wipe off the salt.

Preheat the grill.

Lightly coat each side of the eggplant with some oil olive. Place on the grill. Sear each side until golden brown.

Place the eggplants skin side down, cover the grill and let cook over low heat for 30 minutes or until soft to touch.

Let cool. Remove flesh and place it into a mixing bowl.

Add the rest of the ingredients and mash together using a fork.

Season to taste with salt.

Stir in the minced parsley.

Let sit at least 1 hour before eating for the flavors to mingle.

Serve.

Eat.