Baba ghanoush by Magnus Nordlander
Based on a recipe from Alton Brown
So, let's say you find yourself with a couple of eggplants. Maybe you bought them, maybe someone came up to you on your way home from work and begged you to take his eggplants, who knows?
Baba ghanoush is, in my mind, one of the best ways to use your eggplants.
Ingredients for 1 batch
- 1 eggplant
- 2 garlic cloves
- 1 lemon, juiced
- 2 tablespoons of tahini
- 1 tablespoon of flat leaf parsley, roughly chopped
- salt
- black pepper, freshly ground
Instructions
Begin by cooking the eggplant, either in a 345°F oven, or on your grill, either way takes about 30 minutes, but if you're grilling it, you have to turn it regularly.
Once the eggplant has cooled, peel it and squeeze out as much of the liquid as possible. Add to a food processor together with the rest of the ingredients, and process until smooth.
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