"Baba," he said, over and over.
I figured he either meant baba au rum or baba ghannoush. But rum is not for babies.
He loved it.
Baba Ghannoush
Delicious served with fresh baguette, raw vegetables, or by the spoonful.
Delicious served with fresh baguette, raw vegetables, or by the spoonful.
1 large or 2 small eggplants
4 cloves of garlic
juice of one lemon
4-6 tablespoons sesame tahini, depending on taste
a few tablespoons of water
1/2 teaspoon salt
a drizzle olive oil
parsley, optional
Preheat the oven to 350 and cut off the stems of the eggplant. Roast them until soft and partially collapsed, anywhere from 40 minutes to an hour. Place the garlic cloves in an aluminum foil packet and roast along with the eggplant. Cut the eggplant open and scrape out the flesh. Discard skin.
Place the eggplant, garlic, lemon juice, tahini, and salt in the food processor and pulse until combined and creamy. Add salt to taste and water if necessary to desired creaminess. Chill for several hours. Pour olive oil on top of dip before serving.
Place the eggplant, garlic, lemon juice, tahini, and salt in the food processor and pulse until combined and creamy. Add salt to taste and water if necessary to desired creaminess. Chill for several hours. Pour olive oil on top of dip before serving.
