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.
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I am Peter Rukavina and this is my blog. I am a writer, letterpress printer, and a curious person.
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Comments
If I’d known you were ready
If I’d known you were ready for another Mideast condiment, after your hummus I’d have exhorted you to try the fava bean variation, “ful.” My first taste of ful blew my mind. But mostly I’m recommending in case you can find an easy way to skin the beans...because after the first time I’ve never made it again
I, too, just discovered how
I, too, just discovered how easy baba ghanoush (and began burtha) is. However, I leave the eggplants whole, and bake them at 475 ⁰F with convection for 50 minutes and, here's the key, tuck a clove of garlic inside the eggplant before I roast the eggplant.
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