Sunday, August 18, 2013

Baba Ganoush.

There may be a correct and traditional way of making Baba Ganouch, but this is how I make it :) I apologize for the lack of photos of the entire process but hope you get the idea. Any questions? just ask away.
First I wash the egg plants and cut them length wise in 2 pieces. Brush a baking tray with olive oil, sprinkle with sea salt and set the egg plants flat side down on the tray (see picture). Drizzle some more olive oil on the top and turn the oven ON at 325'F AFTER you put the tray in.Let the egg plants bake for about 20 minutes ( depends on the size of the vegetable) I just prick it with a fork to check if the inside flesh of the eggplants is soft and feels mushy. Turn the oven off and take them out.Let them sit and cool off :)

Meanwhile, I add, few chunks of onions,parsley,jalapenos and garlic cloves in a chopper.

and chop them into tiny pieces ( or you can even grind them into a paste) add salt,lemon or lime juice.

When the egg plants are cool to touch scrape off the flesh from the skin. (see picture below)

Add that flesh to the onions/peppers mixture in the blender and run the blender while pouring about 1/8 cup of olive oil over it,blend until smooth and creamy. Check for salt and tada!!! you are all done.
Now there are tons of variations of Baba Ganouch dip... you can add tahini, and even boiled garbanzo beans etc... You can add sun dried tomatoes and roasted red peppers etc... sky is the limit :)
Here are a whole bunch of photos for you to see how Baba Ganouch dip looks like.