oftt

Baba Ganouj

Print Email

6 servings

2 1-pound eggplants
2 garlic cloves, unpeeled

1/4 cup tahini (sesame puree)
1 tablespoon fresh lemon juice
1 generous teaspoon  kosher salt

Extra-Virgin olive oil for drizzling
Pita Bread

Place eggplants directly over (or under) gas flame on burner (or under broiler) and cook, turning frequently until skin is charred and flesh is very tender when pierced with a small, sharp knife, about 10 minutes. Using tongs: transfer eggplants to strainer and cool slightly, allowing eggplants to drain. When cool just enough to handle, cut each eggplant in half lengthwise and continue to drain until cool (you should drain off about 1 cup of liquid). Meanwhile, roast the garlic cloves in a heavy, small, dry skillet over medium heat until browned and tender when pierced with small, sharp knife, turning frequently, about 5 minutes. Cool garlic cloves.

Peel eggplant and garlic and transfer to processor. Add tahini, lemon juice and salt and process until smooth, scraping down sides of processor. Season with additional salt if necessary. Transfer baba ganouj to medium bowl; drizzle with a small amount of olive oil.

Using tongs turn pita bread over gas flame until warm. Cut into wedges and serve with baba ganouj.

 

- Recipe courtesy of Eat Fresh.  

 

restaurant news

Poke Bar Come to Costco
Northern California
by Amy Sherman

pokebar1One of the many things I enjoy eating in Hawaii is poke. It’s a raw fish dish, that generally combines fresh yellowfin tuna, also known as ahi, with local ingredients like seaweed, Hawaiian salt...

Read more...
We Can't Get Enough Kogi
Los Angeles
by Telly Kousakis

kogi1.jpgUnless you've been living under a rock you've likely heard of Kogi BBQ, LA's twitterific Korean-Mexican fusion truck. If not, allow me to introduce you. The Kogi BBQ fleet, now three trucks...

Read more...
Where to Eat in Austin during South by Southwest
Texas
by David Latt

driskill1Treat yourself to the pleasures of well-prepared meals in comfortable settings by starting at the Driskill Hotel, centrally located at the corner of Brazos and Sixth Street. For dinner, the

Read more...
Canele
Los Angeles
by Charles G. Thompson

caneleoutside.jpgA canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard center and a dark caramelized crust. They are eaten for breakfast, as a snack, and for dessert. Canelé...

Read more...