Well I'm back after an August hiatus from blogging and bursting at the seams with eggplant! Don't get me wrong i am so thankful for such a plentiful harvest but do they ever stop coming?! So i decided to take a whack at Baba-ganoush. Ive never made this fantastic middle eastern dish before but I've enjoyed it many times. It is very simple to make and is a joy to devour!
Here's what you'll need...
2 large eggplants
1 heaping teaspoon tahini
1 lemon (juice)
2 garlic cloves
pinch of salt
pinch of pepper
Here's what to do...
Make a few cuts into each eggplant and insert slices of garlic into each one
Roast the eggplants at 375 for about 40 minutes until the skin wrinkles
When the eggplants have cooled peel off the skin and put the pulp into a food processor or good blender. Be careful the insides will be hot! Add the tahini, lemon juice, salt and pepper and blend!
Blend until creamy and enjoy! Its delicious with some toasted pita bread and maybe some olives. Enjoy and be thankful for every eggplant your graced with.
