Farmer’s Market Makes: Day Two: Baba Ganoush!
We grabbed some beautiful eggplants at the market, but once we got them home I realized I don’t have a lot of eggplant recipes up my sleeve. So, off to the internet I went.
Baba ganoush is basically hummus but instead of using chickpeas, you ideally use smokey grilled eggplant. Confession, I was lazy and didn’t want to fire up the grill, but baking it in the oven plus a little liquid smoke, and we were all in heaven.
Loaded with fiber, antioxidants, vitamins and minerals - it’s easy to eat the rainbow when it tastes this good! Plus it’s vegan and allergy-friendly!
5-6 small eggplants (the smaller ones are sweeter and not as bitter)
2 garlic cloves
4 Tbsp tahini paste
1 Tbsp lemon juice
1 tsp salt
1/2-1 tsp liquid smoke
Optional garnishes: EVOO, zaatar spice, olives, pita, fresh veggies
Preheat oven to 450F.
Slice eggplants in half, lengthwise and roast with flesh side down, on a parchment-lined sheet pan on the middle rack, until very tender, about 45-60 minutes. Test by piercing the skin with a fork, and continue roasting until flesh is very tender and collapsing. Let cool.
Scoop out flesh, drain in a strainer for 10 minutes. You should have about 2 cups, if less, see notes.
Combine everything in a blender until smooth. If you don't have a blender, mash with a fork and add the remaining ingredients. To achieve the smoky flavor, add ½ - 1 teaspoon of liquid smoke.
Adjust salt and lemon to taste.
*Note: If you end up with less than 2 cups of eggplant flesh after it's cooked and drained, adjust the ingredients accordingly.
Thank you, @Feastingathome for the inspiration!