Sunday, August 7, 2011

RECIPE: Babaghanoush

Note: This one is especially nice when the weather is hot and works especially well with the Chubby Bunny Farm eggplants. Most eggplant spread recipes begin "turn oven to 450... This one is quick, doesn't heat up the kitchen, and with the CB eggplants (and a few tweaks to the recipe) produces a really lovely pure white spread.


1 1/2 pounds eggplant peeled and cut into 1 1/2 inch chunks
1/4 cup tahini
1/4 cup freshly squeezed lemon juice
1/2 cup tightly packed minced fresh parsley (OK to leave this out; leaving it out results in a pure white spread)
2 large clove roasted garlic or 1 - 2 small cloves raw garlic minced
Tamari soy sauce to taste (I used table salt to preserve the white color instead of soy)

Steam the eggplant above boiling water for about 5 minutes till tender.
Put everything in food processor and push the on button. You can add a bit of olive oil; pour in as the mix is whizzing away so it would emulsify as for mayo.

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