I adore eggplants in anyway I can get them, but right now I am craving strange flavors and went for an easy Baba Ganoush recipe.
As is in my style, I made it easy.
I don’t salt or do anything to my eggplant, I didn’t slow roast it and then let it sit in a bag.
I simply cut it, skin and all, into small cubes and sauteed in olive oil with garlic and salt.
When soft, I let it cool and pureed with tahini, lemon, olive oil and some water.
My husband who hates eggplant adored it, so much I made it two times in one week.
Simple Baba Ganoush
1 eggplant, cut into small cubes
2 cloves of garlic, sliced
Extra virgin olive oil
salt (to taste)
2 tbs Tahini sauce
juice of a lemon ( to taste)
water to thin
Saute the eggplant cubes and garlic in olive oil, I like to use a lot as eggplant soaks up quite a bit.
Add salt,this will bring some of the water out of the eggplant and also add flavor.
Stir to cook evenly.
Puree with the tahini, lemon juice, more olive oil.
Add a little water to create a smooth sauce.
For a little kick I also add chili into the mix but you can also serve on the side or sprinkle on top.
I think it tastes better then next day when the flavors have blended.