In our house, one of the husband’s favorite things is babaganoush. So I made some yesterday, we got some lovely eggplant at the farmers market.
Halve the eggplant and salt liberally.
And I mean liberally. Wait a while and wipe down with a paper towel. Repeat a couple times while you preheat the oven. I go at 350 because it works and I’m lazy. Crosscut the eggplant.
While the eggplant is in the oven, prep the other stuff. You can buy tahini, but I make it ’cause I’m fancy ‘n shit. To make combine oil, sesame seeds, and salt.
Do not use you magic bullet, because all you get is mixed intact seeds and oil.
Do use your spice grinder.
If you need, add oil until it is a good consistency.
Juice a lemon (or if you have it, add preserved lemons), salt, roasted garlic, and fresh dill and parsley. Scoop out the innards and add. This time use the magic bullet.
Adjust to taste.
- Kosher salt
- Olive oil
- Sesame seeds (or tahini)
- Lemon juice or preserved lemons
- Roasted garlic
Note that none of these has an amount. Everything is to taste.
- Good knife
- Hotel pans (seriously hotel pans are the bomb, and cheap at junk stores)
- Spice grinder
- Magic bullet