Spicy Baba Ghannouj
I have had many requests lately for more eggplant recipes. Yes, eggplant, that beautiful and shiny fruit that always seems to beg the question “What do I do with this?” I add eggplant to lots of different dishes without thinking about it much at all. It is widely used in many countries; Italy, Thailand, Japan, Greece, throughout the Middle East and more. I love the Middle Eastern dish Baba Ghannouj, an eggplant dip that is seasoned with garlic, Tahini, cumin and lemon. Use a touch of pre-ground cumin or toast and grind cumin, both add a level of flavor. I use a bit of parsley and add a touch of heat with some jalapeño right out of the garden. It’s easy and delicious. Enjoy my version of Spicy Baba Ghannouj.
Spicy Baba Ghannouj
1 ½ pounds eggplant
1 garlic clove
1 jalapeño pepper
½ teaspoon ground cumin
2 Tablespoon Tahini
1 tablespoon extra virgin olive oil
¼ cup lemon juice
1 Tablespoon finely chopped fresh parsley
salt to taste
Pierce eggplant in several places with a fork, place on a baking sheet and roast in a 400°. Cook eggplants until they are very tender and wrinkled, about half an hour depending on the size of the eggplant. I have used the long and skinny Japanese eggplant. The egg shaped, and the globe; any will do. Let stand until cool enough to handle. I have also done this on the grill, by first placing the eggplant on high heat to char the outside a bit and then turn the grill down to low and cook until tender and wrinkled. You may have to leave one burner on and finish cooking the eggplant resting over an off burner.
In a food processor add the garlic clove and the jalapeño, I do not seed the jalapeño; pulse until chopped. Carefully peel the skin from the eggplant and place the flesh in a food processor. Add the cumin, Tahini, olive oil and lemon juice; process until smooth and creamy. Add the parsley and season with salt to taste.
Scoop into a bowl, drizzle with a bit of olive oil and garnish with a sprig of parsley if you like. Serve with pita bread or crackers.
