Monday, August 30, 2010
2 Eggplants (Medium-Large)
2 TBS Tahini
1 Clove of Garlic (Grated)
Juice of 1 Lemon
Salt & Pepper to Taste
Parsley for Garnish
1-2 crusty baguette(s)
Preheat oven to 500 degrees. Line a baking sheet with foil and spray with cooking spray. Poke holes all over the eggplant with a fork (we don't want those puppies exploding!). Place eggplants on the baking sheet and put it into the oven. Rotate the eggplant about every 8-10 minutes or so until the eggplant is extremely soft when grabbing with the tongs (about 45 minutes total). Remove from oven and allow to cool for about 20 minutes (enough to be able to handle the eggplants).
Cut the top end of the eggplant off and make a long slit down the side. Scoop out all of the insides and place into a colander. Be sure to scrape everything out, leaving the dark purple skin behind. Repeat with the remaining eggplant. There will be roughly 3 cups of eggplant "meat" in the colander. Sprinkle some salt over it and allow it to drain for 15 minutes.
Place the Eggplant into a food processor and add garlic, tahini, and lemon juice. Pulse until completely combined. Add Salt & Pepper to taste. Sprinkle fresh parsley on top.
To make the Crostini's: Take a crusty baguette and slice it into thin slices. Place on a (sprayed) cookie sheet and lightly coat the baguette slices with cooking spray, then sprinkle with salt. Bake at 500 for a few minutes (watching closely). Once golden, turn and repeat with the other side. Once golden brown, serve with the Baba Ganoush.
Serve with with freshly toasted Crostini's or Veggies (Carrots / Celery).