BLE compliant; gluten free; low sodium; low carb; vegan; vegetarian
This little dish from Lebanon typically is served cold, but I have become rather fond of it warmed up. My first experience of eating baba ganoush came about in a surprising way. I had to travel all the way to Brazil. My then fiancee and now wife is originally from there, and her great grandparents had immigrated there from Lebanon. So my first Lebanese food was cooked by a Brazilian grandmother, and it was amazing!
Methods for cooking the eggplant vary quite a bit, but I prefer roasting it whole and scooping out the insides after cooking. Now I must add in this caveat – I did hear of one instance of the eggplant blowing up (sorry, Mom!), so keep an eye on it while it’s roasting.
- two medium eggplant (look for firm veggies, without brown spots
- two cloves garlic, minced fine
- two-three green onions diced
- 1 tablespoon flat leaf parsley minced
- 1 tablespoon tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- salt and pepper to taste
Preheat oven to 375F, and prepare a parchment lined sheet pan. Place whole eggplant on sheet pan and roast 30 minutes, rotate eggplant and return to oven for another 30 minutes. The eggplant may feel hard, but inside the vegetable has cooked down considerably. Let the veggie cool in a large bowl, and when it has cooled enough to handle, make a long cut down the length of the veg. Scoop out the contents (including the liquid) into the bowl, and add all remaining ingredients.
Now here is where the recipe really differs from your usual one, and why I call this a salad. Instead of pulsing in a food processor, I leave mixture chunky by cutting the veg with a pair of kitchen shears inside the bowl. I then use the best tool in the kitchen to mix everything together – your hands of course! I make sure that the consistency is still solid, but mashed enough to become sticky.
So there you go, another healthy side to try out. This one goes really well with lamb and if you are going vegetarian try serving with hummus and a zesty tomato cucumber salad. A big shoutout to my “Vó”, thank you for that amazing experience. Te Amo, Biza!