In response to The Daily Post’s weekly photo challenge: “Connected.”
Beckie connects garden to table with her excellent Baba ghanoush.
2 medium eggplants
1/2 t. Salt
1/4 cup fresh lemon juice
1 1/2 teaspoons minced garlic
1/2 cup Tahini
Preheat oven to 375 degrees. Prick eggplants with fork, grill until charred and somewhat soft.
Continue roasting in shallow pan for 25 minutes or until very soft.
Let sit for 5 to 10 min. Remove skin and salt eggplant.
Place garlic, Tahini, lemon juice, and half of the eggplant into a food processor. Process until mostly smooth.
Add remaining egglant. Combine and process to desired consistency. Taste and add additional tahini and/or lemon juice as desired. (Freezes well at this point).
Place in serving bowl and top with a good pour of olive oil and a garnish of olives. Serve at room temperature with pita chips or bread.
As an alternate recipe:
Trader Joe’s sells an 8 oz. container of Tahini Sauce ($2.99), found near hummus in refrigerated section. Roast eggplant as above then combine with all the sauce. Add fresh lemon juice and garlic if you wish. Top with olive oil and serve.
Join our test kitchen. Try this recipe and let us know what you think. Cheers — Beckie, Julie & Bev