Cooking Class: Baba Ganoush

By 300 Sandwiches

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babaganoushLOWho takes four days to make baba ganoush? This girl!

I love eggplant. I can eat it straight up roasted or grilled with a bit of olive oil and pepper, or with other veggies in a sandwich or wrap. E doesn’t like sliced eggplant (I know, you’re not surprised). But he does get down with the baba ganoush.

Baba ganoush is something I love to eat in a pita with a bunch of veggies for an easy sandwich. It’s just as easy to make as hummus, but you do need to spend an extra 20 minutes or so to roast the eggplant. So you pop the eggplant in the oven, go watch some “House Hunters” and come back before the homebuyer pick which house they’re finally going to claim (the fixer upper in the suburbs? Really?!).

Don’t be like me and try to slam in the process in between showering, making coffee, and sending e-mails before work. You will get distracted, run out of time, and have a roasted eggplant you don’t actually get into the food processor to make the spread.

I found myself in that exact situation every day this week. I reheated the same eggplant THREE times and never used it because I’d be running late and couldn’t finish the process! But finally, on the fourth try, I did it. I bought a fresh eggplant. I focused. I turned off the tv. I stayed in the kitchen, and by the time I left, we had homemade baba ganoush.

This should only take you about 30 minutes to make. Serve it with pita chips, toasted bread or veggies, or check out what sandwich I made for E in tomorrow’s post.

1 large eggplant
pinch salt
pinch pepper
juice from two lemon wedges
1 heaping teaspoon sesame tahini
1/3 teaspoon chili powder
2 small garlic cloves
a handful chopped fresh parsley
1 teaspoon olive oil

Heat oven to 400 degrees. Prick eggplant with a fork through the skin. Lay on a baking sheet and roast eggplant for 20 to 30 minutes until soft. Remove from oven, and slice in half. Trim skin from eggplant with a knife and remove insides, roughly chopping into smaller pieces. Load into food processor and grind eggplant for a few beats, to break it down a bit. Then, toss in the rest of the ingredients and pulse until smooth. Serve, garnishing with a drizzle of olive oil, parsley or paprika if desired.

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