As the secrets of cooking for the household reveal themselves to me, the next step in my questing was baba ghanoush.
I’d imagined all sorts of alchemy would be required; turns out to be as simple as:
- Cut an eggplant in half, brush with olive oil, bake, cut side down, in a 400°F oven for 30 minutes.
- Scoop out the guts and combine with tahini, lemon juice, salt, cumin and olive oil.
That’s it. There’s a batch waiting for tomorrow’s snack curing in the refrigerator right now.