This isn't technically baba ghanoush as I didn't char the skins until black and scoop out only the inside. Instead, I simply roasted a few small, home grown eggplants, and pureed them whole, skin and all, in the Vitamix. I couldn't bear to discard the skins as they are packed full of nutrients and were so carefully grown. Add some tahini paste, some lemon juice, some parsley and some garlic and you've got a lovely spread/dip. And if you don't have any tahini paste accessible, Trader Joe's has some nice tahini spread that works fine. I know this because I was out of tahini and I was only making a stop at Trader Joe's. We enjoyed this with some lamb meatballs. Definitely recommend.
2 medium eggplants, tops removed, sliced in half
small handful of parsley
1-2 cloves garlic
juice from half a lemon
1/4 c tahini
1 T olive oil
salt, pepper
dash of paprika
Drizzle a roasting dish with olive oil, place eggplants face side down. Roast at 400 for about 20 minutes or until soft and tender, and golden. Dump all ingredients into a Vitamix or food processor and puree until smooth.
ليست هناك تعليقات:
إرسال تعليق