A friend gifted me with multiple eggplant plants this year. I honestly thought they were good for nothings since they were planted in May, and literally did zilch during this summer garden season. They surprised me. About a month ago, purple alien pods started to mature at warp, plaid speed. (If you are a “Spaceballs” fan, you get my reference. LOL!).
Rather than make a load of tasty Sicilian Veggie Caponata, Baba Ghanoush was my next option. Simple, quick and tasty with pita chips, this recipe requires minimal ingredients and a food processor. Roasting the eggplant under an oven broiler or on a BBQ grill is the hardest part. Be sure to cook the eggplants until the outer skin is a papery char. The flesh will scoop out easily and taste slightly smoky. I’ve found that a food processor does a better job blending all ingredients evenly together into a thick pancake batter consistency. You can also hand mash everything, but the final product will be more rustic and chunky.
Using higher quality extra virgin olive oil is also important since this flavor profile shines proud in this recipe. Tahini is another ingredient not typically purchased from your local Mega Mart. It’s made from ground sesame seeds into a peanut butter-like consistency. It adds an earthy, savory flavor and adds to the overall creamy consistency. Serve this Simple Roasted Baba Ghanoush with pita chips, or eat with your favorite grilled meat like lamb.
Simple Roasted Baba Ghanoush
Creamy, smoky and delightful with pita chips! It also makes quick work of plentiful eggplants.
- Prep Time: 20-30 Minutes
- Cook Time: About 30 Minutes
- Total Time: 0 hours
- Yield: 8–10 Servings 1x
- Category: Appetizer, Snack
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
- 3–4 medium sized whole eggplants, washed and pricked with a fork
- 1/4 c. lemon juice
- 1/4 c. tahini
- 4 cloves garlic, minced
- 3 T. good quality extra virgin olive oil
- 1/4–1/3 c. fresh parsley, stems removed
- Salt to taste
Instructions
- Line a baking sheet with parchment or aluminum foil. Place fork-pricked eggplant on the baking sheet. Set oven broiler to high, and place eggplant under the broiler. Turn the eggplant when one side turns dark brown. When the eggplant is charred on second side, cook a few minutes more. Eggplant should be shrived, and fall-apart tender (about 20-25 minutes). Remove from oven on a cooling rack. Allow eggplant to cool.
- Using a food processor, scrape the eggplant flesh into it. Add lemon juice, tahini, garlic, olive oil, parsley, and salt to taste. Blend mixture on high until evenly combined and smooth. Baba Ghanoush can be eaten immediately with pita chips or refrigerated in a tightly sealed container up to 7 days.
Notes
Tahini is a paste made from ground sesame seeds. Like natural peanut butter, it can separate into oil and solids. If this happens, use a blender, hand-held mixer with one beater, or microwaving the container at 30-second intervals and stirring to make the tahini creamy again.
Baba Ghanoush can be frozen in single-serving portions using freezer-safe containers for up to 3 months. To serve, bring to room temperature or thaw in the refrigerator. Natural separating will occur, so stir to recombine. Eat as normal.
IMNPB
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