This summer I happened upon baba ghanoush, and when I say that I mean I had always though it was a made-up -unny word. So when I tried it for the first time I was amazed, and when I learned it was eggplant (I hate eggplant) my mind was blown into smithereens. It is delicious and low on the glycemic index and you can eat it without worrying about the caloric value. It is wonderful with lamb, beef or chicken. It is splendid with raw vegetables.
- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 tsp cumin
- 1 roasted red pepper
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. (or if you can… on a grill, so much better!)
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.