We are very thankful for a collision harvesting crop this year. But after preparing and cooking ten meals of eggplant parmesan, I needed a new method to consume the rest of my eggplant harvest.
Similar to Hummus, Baba Ganoush basically consists of eggplant, tahini, olive oil, garlic and some lemon juice. But after I found inspiration Here and HereI added some parsley from the garden, cumin and a touch of paprika. Fantastic!
Tahini or not Tahini … That's the question
Traditionally, Baba Ganoush calls Tahini, but I had none. Eggplant, garlic, parsley and the others, but no Tahini. What can a girl do? I decided to make a replacement of organic sunflower seeds and toasted sesame oil instead of driving to the nearest grocery store in more than 25 minutes. Luckily it worked perfectly and was delicious.
This recipe calls for a quarter cup of Tahini, but you can substitute any nut or seed butter (sunflower, cashew nut, almond, etc.). Note, however, that butter with strong aromas can take on the aroma of roasted aubergines. If you decide to make a sunflower seed replacement, I'll tell you what I did:
- 1/4 cup sunflower seeds (organic, if you can find it)
- 1-2 tablespoons of toasted sesame oil
- Start with 1 tbsp and add more if necessary
- The sesame oil adds a wonderful taste and imitates Tahini very well
Some recipe notes
Many recipes require you to grill your aubergines, but I found that roasting worked great. The smoked paprika in the recipe gives you the smoke flavor you would get when grilling your eggplant. However, if you prefer to roast, you are welcome to do so.
Do not skip the salt. I know that it can be very tempting for people trying to reduce their salt intake, but eggplant sometimes tastes bitter and the salt helps reduce that bitter taste.
Now let's cook …
Serve with raw vegetables, tortilla chips, warm pita slices or as a spice on sandwiches and wraps.
I hope you enjoy your Baba Ganoush as much as I do.
P.S. Please pin for later reference and share in the aubergine love 😉
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