I’ve been on a hummus kick for the last few months and decided it was about time to change it up. When I was shopping the other day and saw a massive eggplant I knew it was time to make a batch of baba ghanoush. Eggplant roasted over a flame always give the best smokey flavor but it is still not grill season and I had no desire to deal with the stove top. So into the oven the eggplant went. I roasted it for an just over an hour, I had a huge eggplant, and blended it with olive oil, tahini, lemon juice, dried parsley, and salt. I skipped the garlic for a more mellow version and it turned out delicious. Silky smooth.
As you can see in the picture below I enjoyed a bowl with some fresh veggies. Those who know me know I steer well clear of any peppers or cucumbers. They give me indigestions in the form of burping the flavor for 24+ hours after eating them. This has plagued me for over 7 years now and I have no idea what switched as I used to eat them all the time. But I’ve been craving raw veggies and figured it was time to give them another go ahead. I bought a crisp yellow pepper and a seedless cucumber. I was smart enough to eat a digestive enzyme before enjoying this meal and chewed my food extremely well. So far so good.
- olive oil
- 2 tablespoons tahini
- 2-3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon dried parsley
- Preheat oven to 400°. Prick eggplant skin with a fork and coat lightly with olive oil. Place on a foil lined baking sheet and bake 45 minutes to an hour until the skin is wrinkled and deflated. My eggplant was huge so I cooked mine for over an hour. Remove from oven and cool slightly. Peel skin and place flesh in a bowl. Allow to cool and drain out the liquid.
- To the eggplant add a few tablespoons of olive oil, tahini, lemon juice, salt, and dried parsley. Blend with an immersion blender until creamy and smooth.