Baba Ghanoush

Hi everyone!  I'm sorry for posting late- again ☹️.  But hopefully, today's unique recipe will make up for it.  Let's get started!

To preface this post, remember how I told you in this post that I'm not naturally a mushroom person?  Well, this same principle is being applied to today's recipe, except in terms of eggplant.  I'm not normally an eggplant person.  I think what throws me for a loop is the funky texture of eggplants- kind of slimy and mushy.  However, I will eat eggplants in the context of today's recipe.

You might be wondering what baba ghanoush is.  According to a quick Google search, baba ganoush is, "a thick sauce or spread made from ground eggplant and sesame seeds, olive oil, lemon, and garlic, typical of eastern Mediterranean cuisine."  The thought of putting ground eggplant in a sauce probably sounds less than appetizing 😝.  So what makes it so good?  The trick is slow-roasting the eggplant in the oven.  Through roasting, the eggplant develops a creamy texture and a smokey taste, which make it lovely for this sauce.

I should also note that the baba ghanoush recipe that I'm sharing with you is, while delicious, not authentic.  Why?  For one thing, it doesn't include sesame seeds.  You could definitely add some if you'd like, but I think that between the smokey eggplant and the pungent garlic, there are already a lot of flavors going on in the sauce.  Also, this recipe for baba ghanoush contains parsley.  I'm sure that most people associate parsley with European and maybe South American cuisines, but it's bright flavor, coupled with some fresh lemon juice, cuts through the rich flavors of the roasted eggplant and garlic.

There's so much you can do with baba ghanoush.  Use it instead of mayo in your sandwiches and wraps.  Use as a dip for crudités and pita chips.  Slather it on grilled meats.  The sky is the limit!

Recipe credit goes to my big brother, Sam 😘.

That's all for now.  Don't forget to follow me on Instagram!  I look forward to posting again on Monday 😊.  (Hopefully a fun recipe involving walnuts 😋!)

Baba Ghanoush

• 1 medium eggplant, peeled and halved lengthwise
• 4 garlic cloves, peeled
• 1 T. vegetable oil
• 1/4 bunch parsley
• 1/4 cup olive oil
• Juice of one lemon
• Salt to taste

1.  Line a cookie sheet with foil and preheat a convection oven to 350 degrees F.

2.  Drizzle the eggplant halves with vegetable oil and put on the prepared cookie sheet in the preheated oven for 30 minutes.

3.  After 30 minutes, add the garlic and roast both the garlic and the eggplant for 15 minutes.

4.  Allow the eggplant and garlic to cool.

5.  Cut the eggplant into chunks and add it to a food processor along with the roasted garlic and the rest of the unused ingredients, blending everything together until smooth.

6.  Enjoy, chilling the sauce before serving and storing leftovers in the fridge for up to 3 days.