I have a thing for baba ghanouj. The Pie only lets me buy it when it’s on sale (though that might have something to do with the fact that we consume large quantities of na’an when we eat it), so imagine my pleasant surprise when I discovered two things. The first is that making the stuff is ridiculously easy, even easier than making hummus. The second, is that eggplants were on sale!
I bought this honker of an eggplant, which weighs in at about 2lb.
Turn your broiler on to high (or prep your barbecue, because you can grill these babies, too), and roast the eggplant for 30-40 minutes, until the skin is crisp and blackened and the insides are squishy. If you have a big eggplant, poke it with holes and cut it in half. Let that cool completely.
When it’s room temperature, scoop the innards out.
I got to bust out my little-used food processor, which I got for free from a friend who was moving away to England. Every time I use this baby I’m always amazed at the marvel that is the food processor. But because I use it so rarely, it’s always a struggle to remember how to put the damned thing together.
Plop the eggplant innards into your food processor and pulse until smooth.
Add in, making adjustments for your own taste, a pinch of salt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 tablespoons tahini, and 1 tablespoon minced garlic. Pulse that around as well and give it a taste.
After the initial taste, I added in some paprika, a pinch of cumin, and some more lemon juice, but of course that depends on your own preferences.
To serve, drizzle with olive oil and garnish with fresh parsley, pomegranate seeds, red pepper flakes, or whatever suits your fancy, and eat with flat bread. OM NOM NOM.