I gotta be honest, the first thing that pops into my head when I hear “Baba Ganoush” is Wedding Crashers. Classic. Wedding Crashers, followed by the tasty middle eastern appetizer made of eggplant and tahini (which makes me think of a hippie Katherine Hahn in Wanderlust). Ok, that’s the last movie reference, back to Baba Ganoush.
I’ve been trying to find new ways to cook with eggplant this fall; I just love this jewel-toned vegetable. It’s such an oddball and so beautiful. (In case you missed it, my last eggplant dish was Eggplant Lasagna.) I’m a big snacker. Ok, a HUGE snacker. Ok, I have a control problem sometimes – chips, cookies, ice cream, leftovers… pretty much anything I can get my hands on is fair game – but I definitely need spice and variety in my snacking life. Baba Ganoush adds a little exotic flare to a hard core case of the munchies.
If you’re intimidated, like I was, not to worry. It’s an easy dish to make as long as you have a half hour to roast your eggplant and a few key ingredients on hand. A food processor whips everything together in seconds. Seconds. That machine is magical!!!
Time to lock it up. Now that I’ve beat back a snack attack, I suddenly want to watch Wedding Crashers again.
(Adapted from Jessica In The Kitchen)
2 small to medium eggplants
¼ cup tahini
¼ cup lemon juice
4 cloves garlic, minced
¼ teaspoon cumin
salt to taste
1 tablespoon olive oil
small handful of fresh parsley (divided)
⅛ teaspoon smoked paprika
4 dashes of hot sauce
1. Preheat oven to 400 degrees.
2. Place eggplants on a baking sheet. Prick holes on all sides with a fork. Bake eggplant for 30 minutes, until tender.
3. Let eggplant cool for a few minutes. Chop the ends off and peel the skin off the eggplant. Chop the flesh into course pieces.
4. In food processor, add eggplant, tahini, lemon juice, garlic, cumin, salt, paprika, olive oil, half of the chopped parsley and hot sauce.
5. Process until smooth, taste and add more salt or spice if necessary.
6. Top with another drizzle of olive oil and the rest of the chopped parsley. (I like mine cool, so I refrigerated it for an hour before serving.)