Well here it is folks. My first but not last attempt at Baba ghanoush. It is delish. Very creamy and garlic-y.
I was doing a little online investigation and found that it's good for me too. Eggplant is good for the brain, is a good source of antioxidants and fiber, is low in calories and lowers cholesterol.
So sign me up for the bandwagon, I'm on it for the long haul.
The recipe is easy as pie, I found out what the common ingredients were and just tossed them into the blender. The hardest part was waiting for the eggplant to grill.
Three eggplants. Oil the exterior and place on the grill. After 15 minutes turn a 1/4 turn, and again after another 15 minutes then twice more after 10 minutes each remaining side. Remove from grill and place in zip lock bag or a bowl covered with plastic wrap. Let sit for 20 minutes then peel. Place flesh in colander and let drain but reserve the liquid.
In a blender put three large cloves of garlic, more if you like but remember you can always add more but can't take away, salt, pepper, the juice of three to four limes or lemons (more or less to taste) a spoonful or so of tahini (sesame seed) paste (it has a distinct flavor profile so start with less) and a healthy drizzle of olive oil. Add the eggplant and puree until smooth adding the reserved liquid as needed to get a creamy consistency.
This is best if you let it sit overnight in the fridge but half of it didn't make it that far. We sprinkled it with some paprika and a healthy sift of finely chopped cilantro, drizzled with olive oil and devoured as if we hadn't eaten all day.
It's usually served with pita wedges but since we didn't have any in the house, we used tortilla chips.