Thursday, 22 October 2009
This baba ganoush recipe was created by my dad. Obviously, he would never give out all his secrets, so I've modified it to be as close to his recipe as possible.
- 1 medium eggplant
- 2 hot peppers
- 2 lemons
- Olive oil
- salt & pepper
Instructions: Preheat oven to 350 degrees. Wash eggplant and pat dry. Chop two cloves of garlic into small pieces, then chop up some parsley and half a hot pepper.
Make six to eight slits in eggplant skin and insert two cloves chopped garlic, parsley and the half of the chopped hot pepper into the slots.
If you're having trouble pushing your finger through, then enlarge the slots by wiggling the knife around to widen the holes. Drizzle outside of eggplant with 1 tbsp olive oil and wrap in foil so there are no holes. Cook in oven at 350 degrees for 45-60 minutes (60 for large eggplant). Remove from oven, unwrap foil, and let cool 20 min.
Cut eggplant in half and scoop into a food processor (without the skin) and process with 1/4 c olive oil, 1 tbsp tanini, juice of 1 lemon, 1 chopped hot pepper, 2-3 garlic cloves, parsley, salt/pepper until smooth.
Spread dip onto a plate. In separate bowl combine juice of half a lemon, one clove smashed garlic, half of a hot pepper (finely chopped), finely chopped parsley, salt, pepper. Pour mixture over the top of baba ganoush for garnish. Drizzle it with a little olive oil. Serve with pita bread or veggies for dipping.