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Cooking & Baking

bif

(22,697 posts) Fri Aug 29, 2014, 10:16 AM Aug 2014

Baba Ganoush

http://cookingwiththemark.blogspot.com

Ingredients
2 medium eggplants
1/2 c tahini
juice of 1/2 lemon
pinch of kosher salt

Directions
Pierce eggplants and grill over low heat for around 45 minutes. Let cool and scrape out insides into a bowl. Add remaining ingredients and mash with a fork until smooth. Serve with pita.

3 replies

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Highlight:

Baba Ganoush (Original Post) bif Aug 2014 OP

I add a clove of garlic, cilantro, and pepper, and whir it in the processor...gets rid of the msanthrope Aug 2014 #1

I've done the olive oil bif Aug 2014 #2

This can also be done under the broiler: surrealAmerican Aug 2014 #3

msanthrope

(37,549 posts)

1. I add a clove of garlic, cilantro, and pepper, and whir it in the processor...gets rid of the

Reply to bif (Original post)

Fri Aug 29, 2014, 01:05 PM

Aug 2014

stringiness.

Put a little olive oil on top before you serve.

bif

(22,697 posts)

2. I've done the olive oil

Reply to msanthrope (Reply #1)

Sat Aug 30, 2014, 12:40 AM

Aug 2014

But I live with three dieters who constantly whine about adding extra calories. It was pretty good without it. Thanks!

surrealAmerican

(11,360 posts)

3. This can also be done under the broiler:

Reply to bif (Original post)

Sun Aug 31, 2014, 07:52 PM

Aug 2014

Cut the eggplant in half, pierce the skin, and place on a salted foil-lined pan (the salt keeps it from sticking to the foil) a few inches from the flame until the skin chars. Wrap the eggplant in the foil for a few minutes after removing to let it steam a bit before scraping it out of the skin.

A few cloves of garlic are good in this too, either roasted with the eggplant or not.

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