Eggplant Redux

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I love eggplant. But it seems like every time I make it, I make it the same way. Usually as a soup or stew. I was looking for something different the other day and decided to make baba ghanoush (sometimes spelled ganoush). I’ve made it a few times, but it’s been quite a while. But since I had an eggplant to use and I wanted something different, I decided there was no time like the present.

The only thing I knew for sure was that I had to start by roasting the eggplant. And, of course, tahini, lemon juice, and roasted garlic are mainstays. Other than that, I decided to do some experimenting. The first was out of necessity. I could have sworn there was tahini in the refrigerator, but when the time came to assemble my mise en place, well, it was nowhere to be found. So since I had made some Greek yogurt, I used that instead. Along with some whey. By the way, if you want to make a vegan version of baba ghanoush using yogurt, simply substitute vegan yogurt and whey.

I love roasted red pepper, so I chopped a quarter of one and added it. And red pepper flakes, too, because I love the heat. Perhaps the one ingredient you might not be familiar with is dukkah spice. Actually, it’s a blend of seven spices. If you have a favorite blend you use for dukkah, feel free to use that one. This time I used a blend of dukkah spice I got from My Spice Sage. It contains coriander seeds, cumin seeds, fennel seeds, thyme leaves, marjoram leaves, black peppercorns, and sesame seeds.

Baba Ghanoush

Preparation can’t be any easier. Put everything in a blender or food processor and let it rip. Add the lemon juice a little at a time, until you get the consistency you desire.

Now, my baba ghanoush is a bit darker than what you usually see. The reason is simple enough. I put my eggplant in the oven to roast and then got preoccupied. So it got a little more roasted than I’d planned. It might not be pretty, but it sure tastes good.

If you don’t think you like eggplant, try baba ghanoush. It’s great on cucumber slices and pita. Or pumpernickel. Or straight out of a dish with a fork or spoon. You can find my recipe for baba ghaoush here.

© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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2 Comments for this entry

  • Linda S

    What is that pretty dish? I am not used to finding a plate of baba ghanoush pretty.

  • Ida Walker

    I don’t recall the pattern name, but it’s a Temp-Tations from QVC. Actually, it’s called a lid-it, because it’s meant to be the lid for a baking dish, which I don’t seem to have anymore.

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