So I was trying really hard to remember to take pictures of each of my little dishes from the other day to post, but I was too damn hungry, so this recipe is sans picture, sorry!
I just recently unlocked my undying love for Greek food considering there are too amazing Greek restaurants down the street from my apartment and one right next to my work building! I’ve always loved hummus, but I tried babaganoush a few months ago and it pulled at my heart strings with it being made out of my second favorite veggie and all! (eggplant)
Anyway, I had all the ingredients I needed for traditional babaganoush on hand, so I gave it a go. Since I didn’t have a million years to char the skin of the eggplant and then roast it like traditional baba, I just roasted it and then put it in the broiler until it charred. It was honestly even more delicious than the baba I’ve eaten at restaurants!
- 1 large eggplant
- 1/4 cup tahini
- 1 large clove garlic, diced
- 1 1/2 tbsp. olive oil
- juice of 1 lemon
- 1 tsp. cumin
- salt & pepper to taste
Preheat oven to 400 degrees. Peel and cube the eggplant and place on a cookie sheet with 1/2 tbsp. olive oil, salt and pepper. Cook for about 20-25 minutes, turning every 5-7 minutes or so until eggplant is tender. Take out of the oven and put into your broiler for about 5 minutes or until tops of eggplant cubes are charred. Take out and let cool. Once eggplant is cooled, place in blender or food processor with the tahini, remaining olive oil, garlic, lemon juice, cumin, and salt and pepper. Blend until smooth. Serve with a drizzle of olive oil on top.