Not baba ganoush
Inspired by friends, farmer’s markets and falafels, it’s a play on baba ganoush and its lovely ingredients. Something you can sink your teeth into, not just spread on a lucky slice of pita (though there’s nothing wrong with that!) There are so many different types of eggplants available, I urge you to try a type you’ve never cooked with before. Some may have more seeds, firmer flesh, or are green, pink, white, long and thin, maybe short and rotund. Eggplants are mixing it up and I like it.
And if you, yourself, you don’t like these eggplants? Well, hey… the thing is… you could try this recipe. Or try those different types, maybe you’ve never exposed yourself to an eggplant you COULD like, you know?
Deconstructed Baba Ganoush
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Ingredients
Deconstructed Baba Ganoush
- two large handfuls thai eggplants or 2 medium-sized of the purple, larger variety
- 10 medium-sized garlic cloves with skin left on
- 1/2 lemon cut into 6-8 wedges
- olive oil
- sea salt
Tahini Dressing
- 1/3 cup tahini sesame seed paste
- 2 garlic cloves smashed
- juice of 1/2 a lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon filtered water more as necessary
- 1 tablespoon yogurt greek or plain (optional)
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
To Garnish:
- sea salt
- fresh red peppers/red pepper flakes
- parsley
- olive oil
- lemon zest/lemon juice
Instructions
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Preheat oven to 400 degrees.
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If using small eggplants, slice in halves or quarters, leaving skin on. If using larger eggplants, slice into 1-inch rounds, leaving skin on.
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Toss eggplant slices, garlic cloves and lemon wedges in a medium-sized bowl. Toss with a few tablespoons of olive oil until all pieces are coated.
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Place on a baking tray and sprinkle with a generous pinch of sea salt. Roast for 25-30 minutes until nicely browned.
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Meanwhile, make the tahini dressing. Combine all ingredients for the dressing in a food processor and let it blend. If the dressing seems too thick to drizzle easily, add more water.
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Place the roasted eggplants, lemon and garlic on your serving platter of choice, dress with the tahini sauce and sprinkle whichever garnishes you desire on top.
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If you've used the thai eggplant or a similar, small variety, the skins are sweet and tasty, so I very much recommend treating the garlic cloves, eggplant and lemon wedges as finger food.