Thursday, April 9, 2009

Baba Ganoush

I love food blogs that have lots of pictures, so from now on I will attempt to have more pictures of the steps of the recipe. For pesach I made baba ganoush for the first time. Here is how it went down.

3 eggplants
5 tbsp mayo
juice of 1 lemon
4 cloves garlic

I tryed charring the first eggplant over a burner but it just wasn't working out for me. My mom then told me that I could put all 3 eggplants on a baking sheet and broil them... so that's what I did. I turned on the broiler and let the tops of the eggplants get nice and black. I then flipped them over. I did this so that all sides got charred, about 20-30 minutes. They then looked like this:

As you can see, the eggplant is deflated and soft. The next step is to peel off the skin, making sure to leave all of the flesh.

Next, chop up all of the flesh and put it in a bowl:

I then blended this together:

... and then it looked like this:

Then I added the rest of the ingredients.

... and then it looked like this:

Tada! It was good but not the best. If I make this again, I don't think I'll blend it. I like seeing seeds in baba ganoush and the blending did away with those. Instead, I think I'll cook it longer and then mash it up with a fork or something. I think it had a really nice flavor though, and it wasn't too mayo-y which was nice.


Cynthia said...

That looks delicious! Baba ganoush is one of my favorite things ever.

flycer said...

Yay!! Baba ganousch! Yours looks really tasty! I just made some more this week, too, as I've been addicted recently cause it's the one time of the year that eggplants sell at a decent price here! I agree with you about leaving some texture in it--I try to process it just till it gets to small seed-sized chunks, and I think it's really nice like that. Aren't eggplants fun veggies?!

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