Baba Ghanoush
The first time I had Baba Ghanoush was about 12 years ago on Martha’s Vineyard, of all places. We were starving after a day of sight seeing, and desperate for something to eat before we boarded the ferry back to Providence. The only place open near the dock was this little hole in the wall sandwich shop that served wheat grass shakes and other wildly concocted combinations of health foods.
I can’t remember the name of the sandwich shop, but I definitely remember the sandwich. Through the flats of wheat grass, I was handed a warm pita, oozing with tangy, curried yogurt and gobs of creamy eggplant spread. I didn’t want that sandwich to end.
Oddly enough, that was the last time I had Baba Ghanoush, until the other day. We had a craving for hummus, but with our legume allergy, all beans are out. Baba Ghanoush, however, is now very much in. Here, we’ve mixed the curry powder and yogurt into the eggplant, along with roasted garlic for a creamy, tangy spread.
Baba Ghanoush
Serving Size: 4
Allergy Info: soy-free, gluten-free; contains dairy and sesame
Fancy Equipment: food processor, parchment-lined baking sheet
Ingredients:
1 large eggplant
5 cloves garlic, unpeeled
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon. tahini
2 teaspoons ground cumin seed
1/4 teaspoon ground coriander seed
1 teaspoon curry powder
1/4 cup plain Greek yogurt
Kosher salt and freshly cracked black pepper to taste
Directions:
Preheat oven to 400 degrees Fahrenheit. Slice the eggplant in half, length wise and place on a baking sheet, cut side up. Place the 5 cloves of unpeeled garlic onto the baking sheet. Slather 2 tablespoons of olive oil all over the eggplant and garlic cloves. Sprinkle with salt and pepper. Bake for 45 minutes or until tender and caramelized. Remove from oven and cool for 30 minutes.
Scoop the flesh of the eggplant into the bowl of a food processor, discarding the skin. Add the remaining tablespoon of olive oil, lemon juice, tahini, cumin, curry powder and yogurt. Squeeze roasted garlic cloves out of their skin and into the bowl. Process until smooth, add salt and pepper to taste.
Serve with warm pita or bread, or as a vegetable dip.
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>I love baba ganoush. Great to hear that you have rediscovered it. Thanks for sharing your recipe.
>Thanks for the great blog! I love it.
Jonathan
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