Baba ganoush!

As I mentioned in my previous post, anyone can cook! Hopefully, you have tried one of the recipes I have included on this blog space, especially since my goal is to post only recipes that are simple, healthy, and include easy-to-find ingredients. Today, I wanted to share my recipe for baba ganoush (such a fun word to say - baba ganoush baba ganoush baba ganoush), a delicious Middle Eastern dish made from eggplant. Yes, eggplant, that weird looking purple vegetable that appears more like an alien appendage than something you can eat. Please trust me when I say that it is very tasty!

Baba ganoush is a traditional food similar to hummus that is used as a starter and is typically eaten with pita bread (And yes, you can make pita bread at home - I will share my recipe soon!). In Middle Eastern countries, they make the dish by baking or broiling the eggplant over an open flame. You can easily substitute your oven's broiler for building a fire in your backyard.

To make baba ganoush, you will need:

A food processor or blender
1 eggplant (select one that has smooth skin and no blemishes or bruises)
2 tablespoons Tahini (which is otherwise known as sesame butter and can usually be found near peanut butter in grocery stores)
1 lemon, juiced (Equal to about 2-3 tablespoons of lemon juice)
1 large clove of garlic, minced (which is equal to about 1 teaspoon of minced garlic that comes in a jar)
1 tablespoon fresh parsley
Olive oil

Directions:
To obtain the smoky flavor that baba ganoush is known for, the eggplant needs to be almost charred. To do this without an open flame, set a rack at the top of your over and turn the oven setting to Broil.

1. To prepare the eggplant, slice off 1/4 inch of each end, then cut it into 1/4 inch slices. If the eggplant is juicy, drain the excess liquids, then rinse with cool water and pat them dry. 
2. Set the slices on a baking sheet and drizzle with olive oil and a pinch of salt. Roast them for 5-7 minutes then turn them to roast the other side for another 5-7 minutes. The eggplant should be browning and the flesh should be soft. 
3. After removing the eggplant slices from the oven, stack them and wrap them in aluminum foil to lock in some moisture for 5 minutes. 
4. Next, peel away the skin (be careful, the eggplant will be hot!) and add the flesh to a blender or food processor. The skin comes off pretty easily, and you can use a knife to help scrape it away. 
5. Add the other ingredients (tahini, lemon juice, garlic, parsley) and blend them until the entire mixture is smooth and creamy. You can top it off with more parsley as a garnish.

Voila! You have made baba ganoush, a very tasty and delicious dish that is high in fiber and healthy fats. Serve with warm pita bread for a delicious snack or appetizer. It can even be eaten as a vegetarian entree. Other spices and seasonings that can be added instead of or in addition to garlic include: cumin, chili powder, and mint. I like to serve it chilled. See pics below for some baba ganoush I made recently:

Select a healthy-looking eggplant with smooth skin

Slices of eggplant after broiling. Notice the browned flesh

Bon appetit!