Yay! A recipe post! I’m glad you’re back. Food always brings people back.
The Russian* and I are obsessed with eggplant. Seriously obsessed. My daughter, now almost three, has eaten eggplant since she could eat food that only needed to be mashed a little before swallowing. Her favorite recipe is what I call “Eggplant Ragu” and I will surely post that one as soon as I make it again so I can write it down. When they are 10 for $10 at Kroger, we are eating eggplant in a variety of ways. I like to slice and grill it, marinate with other veggies for a variety of dishes (one of several ratatouille recipes, eggplant parm, eggplant lasagna, eggplant salads…all future postings), and of course, baba ghanoush. If I could figure out how to freeze eggplants, we would be set! Hmmm….might have to start researching and experimenting.
They way I like to cook is kind of like how I get my news. I read a few different sources and make my own decisions on how to move forward. My recipes are usually a little from this recipe, a little from another, and some other piece or two from yet a different one, all mixed together with my own knowledge of cooking and what tastes good and works together. After reading several different recipes, I decided that I had enough information to make my own. I must say the first batch was pretty damn fantastic. After half a dozen or so batches, they seem to only get better.
One “mistake” I apparently made was cutting the eggplant before roasting it. Sometimes I read a little too fast and miss an important item. Kind of like when I’m supposed to read directions or instructions for putting something together. Well, after my maiden batch, I was pretty sure that this is the best way to do it and that everyone else made the mistake by keeping the eggplant whole.
First, slice the eggplant in half lengthwise.
Then oil up the cut side with some EVOO.
Place it cut side down on a nonstick baking sheet.
Bake it for about 25 minutes or so, depending upon how big it is (or they are if you are making a double batch). You want the eggplants to have some give when you push on the skins…usually anywhere between 20-30 minutes. They should look nice and golden and be pretty smushy. Perfect for going into the food processor.
Now you will want to let them cool off before scooping out the insides, unless you’re impatient (I don’t know anyone like that). In that case, you will need a towel or something to protect your hand. However, I suggest giving them at least a few minutes. That will give you time to set everything else up.
Get out your food processor. I have a small one and large one, but it’s almost easier to make it in two batches than drag the huge one out. And clean it.
You will also need EVOO, that’s extra-virgin olive oil for those of you that have never watched any of Rachael Ray‘s shows. Sadly, much to the disappointment of all of my chef friends, she’s the one that actually got me cooking and helped me to realize how much I love to cook. In addition to the olive oil, grab a lemon, a few cloves of garlic, tahini (I like this one and you can get it in most stores), pepper (preferably fresh ground), and Kosher or sea salt. Yep, that’s all that’s in it. Gluten-free, vegan, vegetarian, paleo, whatever your eating preferences or restrictions are, you can eat this! Unless you’re just picky and are afraid to try delicious things to put in your belly.
Now for the fun part.
Hopefully the eggplant(s) are cooled off now. Scoop out the insides into the food processor with a spoon. Now, I’m not really one for measuring anything. I go with how I feel, so sometimes my measurements are estimates. Taste as you go, stick your finger in and taste, and then adjust accordingly. Salt is the biggest thing I have a hard time with and I often under salt my food. It’s better than putting too much in.
For a single eggplant batch, I usually add two cloves of garlic run through the press (even though it’s going to get blended, it helps to distribute better), a heaping tablespoon of tahini, 1/2 of a fresh squeezed lemon, 1-2 tablespoons of EVOO, 1/2-1 teaspoon of sea salt, and a few circles of the pepper grinder around the heap of ingredients waiting to be blended.
You don’t want to process it too much or it will get really runny. I like it to be thick enough to pick up a bunch on the end of a baby carrot, not having to scoop it up with a spoon because it slides off.
Hopefully you will get something that looks as beautiful as this when you are finished and have plated it…or put it in a plastic or glass container that can be sealed up. Store it in the refrigerator and enjoy for several days to come!
Remember, there are no preservatives, so enjoy it sooner rather than later. Clean and fresh food is best!
The Half-Crunchy Mama’s Baba GhanoushThese quantities are for a single batch. I usually double everything, so multiplying ingredients does not affect the taste as happens sometimes with recipes. For two or twenty, Baba away!
INGREDIENTS:1 Eggplant (FYI, to pick a proper eggplant, it should feel heavy for its size and give a little when you squeeze it) 2 Cloves of garlic, minced or pressed 1 Tbsp tahini 1/2 Fresh-squeezed lemon 1 Tbsp extra-virgin olive oil, plus some for oiling the eggplant before roasting 1/2-1 tsp kosher or sea salt, to taste (I have used both at different times, so this one is your choice) Several turns of fresh ground pepper, to taste
DIRECTIONS:1. Preheat oven to 400°F. 2. Slice the eggplant in half lengthwise. Coat cut side with olive oil. Place cut-side down onto baking sheet and bake in oven for about 25 minutes. Total time could be anywhere between 20 and 30 minutes, depending upon size. The eggplant is ready to be removed when there is lots of give when pressing on the skin with your finger. Allow to cool. 3. Once cooled, scoop insides of eggplant into food processor bowl. Add the remaining ingredients and blend until combined and the preferred consistency has been reached. (Be careful not to over-process or it will be like soup.) 4. Store in airtight container for up to a week in the refrigerator. Enjoy!