For the uninitiated, baba-ghanoush is an eggplant dip similar to hummus. I believe it is an Arabic recipe. It is traditionally served with flat-bread or crudites (raw vegetables). It is also delicious as a sandwich spread.
Step 1: Ingredients
- 2-4 Chinese/Japanese eggplants (They are much tastier than the normal)
- 2-3 Red peppers
- Something spicy, (i.e Sriracha, thai red chilli, jalapeno etc (not everyone likes spicy in my house, so I omitted)
- 2 shallots
- a scoop of coconut oil
- 0-5 cloves of garlic (optional, I make it without because my wife is allergic.)
- Extra Virgin Olive Oil (For the love of all that is holy, don't call it EVOO)
- Sea Salt and Pepper
- a scoop of Tahini
- 1 lemon, juiced and half of the zest.
Step 2: It's Getting Hot in Here...
- Turn oven to broil, set the oven rack on medium to high setting
- Put a pat of coconut oil on your hands, and rub down all the veggies so they are all slightly oiled.
- Broil the veggies for 8-12 minutes a side until the skin is blackened.
- Turn the veggies every 5 minutes to get an even roast.
- Once they are done roasting, put them in a large pot or bowl, and cover them with a lid. This lets them steam the skins off.
- Remove the skins from the peppers by rubbing and picking them off.
- The easiest way to remove the flesh from the eggplant is by scooping it out with a spoon.
- If you are using hot peppers, make sure you wash your hands after you wash them. You really don't want to be touching your eyes or face with hot-pepper juice on them. OUCH! (I speak from experience, all though it was something further south that got the hot-tomales)
Step 3: BLEND IT!
You should have the following in your mixing bowl
- hot peppers (optional)
- a bit of salt and pepper.
- lemon juice and zest
How much is a glug? More than a splash, less than 3 tbs.
My wife tells me that this picture looks like the insides of an animal. I suppose it does.