It seems like Eggplant is always growing in the southern Caribbean but it’s really prevalent right now. I wanted to try a new appetizer and I’ve never made Baba Ghanoush- which seems odd, it’s really easy to make- sort of like hummus but with eggplant instead of garbanzo beans.
The thing with this recipe is that you have to take responsibility for the correct mixture of the ingredients. Eggplants that are bought in the markets in the states & other developed countries (I imagine) are usually huge b/c they are grown using
chemicals or they are simply a different variety. The eggplants here are much smaller, more like the size of a "normal size" zucchini in supermarket.
What you’ll need:
-3 Eggplants (or just 1 if you are using one of the super big ones that resemble a small club)
-3 tbls. tahini
-Juice from 1-2 lemons (to be added gradually)
-3 tbls. Sesame seeds
-2 cloves garlic
-1 ½ tbls. olive oil (to be added gradually)
-salt, pepper, & cayenne to taste
What’s Next:
-Preheat oven to 400 degrees and grease a baking sheet with oil
-Place eggplant(s) on baking sheet and poke with a fork in many areas
-Roast in the oven for 25 minutes (or 35-40 if you are using a large eggplant) *for you sailors who are oven-less you can accomplish a similar result by slicing your eggplant in half (long ways) and cooking skin side down in a pan with the lid closed at medium/low heat
-Once done roasting, remove from heat and place eggplant(s) in a large bowl of cool water for a few minutes then peel off the skin.
-Place eggplant(s), tahini, sesame seeds, and garlic in food processor (I also toss in some of the skin). Pulse to combine and add in lemon juice at intervals (you may need more or less than 1 lemon) - The mixture should be fairly thick but well combined (you still have to add the olive oil…)
-Transfer mixture to a bowl and stir in olive oil- again you may need more or less than the prescribed amount- taste and add salt, pepper, & cayenne. You can always squeeze in more lemon or olive oil.
-Refrigerate for at least a couple hours before serving (it's better that way!)
-As you can see in my photo I served this on a fresh baguette with cucumbers, very tasty!
I hope that all makes sense- it’s really not difficult and it would be difficult to totally mess it up but with the different size of eggplants the rest of the ingredients will be different each time. Comment if you have other suggestions for Baba Ghanoush or let me know how this one works out.
The thing with this recipe is that you have to take responsibility for the correct mixture of the ingredients. Eggplants that are bought in the markets in the states & other developed countries (I imagine) are usually huge b/c they are grown using
chemicals or they are simply a different variety. The eggplants here are much smaller, more like the size of a "normal size" zucchini in supermarket.
What you’ll need:
-3 Eggplants (or just 1 if you are using one of the super big ones that resemble a small club)
-3 tbls. tahini
-Juice from 1-2 lemons (to be added gradually)
-3 tbls. Sesame seeds
-2 cloves garlic
-1 ½ tbls. olive oil (to be added gradually)
-salt, pepper, & cayenne to taste
What’s Next:
-Preheat oven to 400 degrees and grease a baking sheet with oil
-Place eggplant(s) on baking sheet and poke with a fork in many areas
-Roast in the oven for 25 minutes (or 35-40 if you are using a large eggplant) *for you sailors who are oven-less you can accomplish a similar result by slicing your eggplant in half (long ways) and cooking skin side down in a pan with the lid closed at medium/low heat
-Once done roasting, remove from heat and place eggplant(s) in a large bowl of cool water for a few minutes then peel off the skin.
-Place eggplant(s), tahini, sesame seeds, and garlic in food processor (I also toss in some of the skin). Pulse to combine and add in lemon juice at intervals (you may need more or less than 1 lemon) - The mixture should be fairly thick but well combined (you still have to add the olive oil…)
-Transfer mixture to a bowl and stir in olive oil- again you may need more or less than the prescribed amount- taste and add salt, pepper, & cayenne. You can always squeeze in more lemon or olive oil.
-Refrigerate for at least a couple hours before serving (it's better that way!)
-As you can see in my photo I served this on a fresh baguette with cucumbers, very tasty!
I hope that all makes sense- it’s really not difficult and it would be difficult to totally mess it up but with the different size of eggplants the rest of the ingredients will be different each time. Comment if you have other suggestions for Baba Ghanoush or let me know how this one works out.
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