I love eggplant. Whenever we go out for dinner I am always drawn to anything on the menu with eggplant in it, particularly if we’re eating japanese. However, I don’t have anywhere near the same success with it at home. In fact, I don’t cook with it all that often, because I’m sick of being somewhat disappointed with the results. If anyone has any suggestions for what I might be doing wrong I’d love to hear them!
Baba ghanoush however is a different story – this is almost impossible to get wrong, so I can get my eggplant hit at home in the form of a delicious dip – win!
Ingredient List
- Large eggplant
- 2-3 cloves garlic
- 4 tbs lemon juice
- 4 tbs tahini
- 1 1/2 tsp cumin
- Salt & pepper
- Olive oil
Steps
- Preheat oven to 200C
- Using a fork prick the eggplant all over, then place in the oven on a baking tray for 30-40 minutes. Turn it occasionally and remove when it is soft
- Finely dice the garlic
- Place the eggplant in a bowl of cold water, then peel the skin off
- Put the eggplant in your food processor along with the garlic, lemon juice, tahini and cumin and blend
- Season with salt and pepper to taste then remove and put in a bowl
- If needed, stir through olive oil (mine didn’t need it this time)
- Refrigerate for 2-3 hours before enjoying
Step 2: Pierce holes in the eggplant
Step 2: Remove eggplant when soft
Step 3: Dice the garlic
Step 4: Place in cold water
Step 4: Peel the skin off
Keep peeling!
Step 5: Pop ingredients in the processor
Step 5: Mix!
Step 6: Season with salt & pepper
How do you use eggplant? Any tips or suggestions for me?!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Stevie
April 24, 2013 at 5:59 pm (12 years ago)I love Baba Ghanoush! I always assumed it would be too tricky so never really bothered but will definitely try it now. Thanks Lizalot 🙂
I just fried some eggplant last night to have with my fresh pesto pasta and it was great! I think cutting it really thin is the key… and seasoning well.