Egg Plant RECIPES
Baba ghanoush
This recipe was sent in by Lynee Mulvihill. Everyone loves Baba ghanoush!
Ingredients
Ingredients
- 1 1/2 lbs firm eggplant
- 1 1/2 tbsp tahini sesame paste
- 1 lg garlic clove minced very finely
- 1/3 cup onion minced very finely
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt or more to taste
- Ground pepper to taste
Instructions
Instructions
- Roast eggplant on a foil lined cookie sheet or in a roasting pan in a 375degree oven for 30 mins or until soft.
- Let cool.
- Scoop out flesh onto a cutting board and mince finely.
- In a medium bowl, combine tahini, garlic, onion, lemon juice and oil.
- Add eggplant and combine.
- Add salt and pepper and extra lemon juice to taste.
- Refrigerate for 1 hour or more before serving for best flavour. It will keep refrigerated for up to 4 days in a sealed container.
Notes
Notes
this is adapted from the “vegetarian planet” cookbook by didi emmons. I pureed mine with a hand blender at the end for a few seconds to make the consistency a tad finer. I would imagine you can make it in a food processor as well if desired, or leave it all finely minced if you don’t have either.
this is adapted from the “vegetarian planet” cookbook by didi emmons. I pureed mine with a hand blender at the end for a few seconds to make the consistency a tad finer. I would imagine you can make it in a food processor as well if desired, or leave it all finely minced if you don’t have either.