Lemon Baba Ganoush
This smokey, lemony side dish is great on top of crusty bread, paired with crisp summer veggies, or as a sandwich topping.
Ingredients:
1 large or 2 small to medium eggplant
Scant 1/4 cup tahini
2 cloves garlic, minced
Juice of 1 lemon (More for extra lemon taste)
2 Tbs fresh chopped parsley
Salt
Lemon pepper
Olive oil
Smoked Paprika (for garnish)
Instructions:
- Cook the eggplant one of 3 ways:
- Brush with olive oil and place on a grill place the lid on the grill, let the eggplant sit, turning periodically, until the skin is blackened and the eggplant is quite soft
- If you have a gas stove, cover your stovetop with tin foil to prevent spills, then brush the eggplant with olive oil, light your gas burner, char the eggplant over the burner, turning frequently, until the skin is charred and the eggplant is quite soft
- Preheat an oven to 450 degrees, slice the stems from the eggplant and then slice the eggplant lengthwise, brush the pieces with olive oil and place (sliced side down) on a baking sheet lined with tin foil or parchment paper, cook the eggplant for 30 to 40 minutes until the skin is quite dark and the eggplant quite soft
- When the eggplant is cooked, let the pieces cool until cool enough to handle
- Scoop out the flesh of the eggplant into a strainer, leaving the charred skin behind
- Stir the cooked flesh and press a few times to get rid of any excess moisture, then place in a food processor
- Add a bit of olive oil (approx 1 scant Tbs) and process in the food processor until the eggplant starts to break down
- Add in the tahini and process until just incorporated
- Add the garlic, lemon juice, parsley and lemon pepper and as you process, slowly add in the olive oil until the mixture has reached your desired consistency
- Salt to taste and serve sprinkled with paprika
Recipe submitted by Madeleine Livingston
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