Ingredients:
- 2 Medium Eggplants
- 1/2 C Tahini
- 1 Lemon, Juiced
- 8 oz Cannellini Beans (optional)
- 2 Tbsp Chopped Parsley
- 1 Tbsp Olive Oil
- 1/2 Tsp Ground Cumin
- 3 Garlic Cloves, Finely Minced
Preparation:
Oven method: Preheat oven to 400°F. Using a fork, prick the eggplants in several places. Place on a baking sheet, and roast; turning frequently, until very tender, about 35-40 minutes. Place the eggplants on a plate and place a plastic grocery bag or saran wrap over top, and allow the eggplants to steam in their skins for 15-20 minutes.
Grilling method:Preheat grill. Using a fork, prick the eggplants in several places Grill over high heat, turning as each side as it blackens. Roughly 5+ minutes per side. Place the eggplants on a plate and place a plastic grocery bag or saran wrap over top, and allow the eggplants to steam in their skins for 15-20 minutes.
Once cooled, scoop the eggplant out of its skin, allowing the liquid to strain off, and either mash well with a fork or place the eggplant in a food processor. If using cannellini beans, a food processor must be used, and can be added in with the eggplant. At this time, add the lemon juice, garlic, olive oil, tahini, and cumin. Stir the chopped parsley into the mixture with a spoon, or sprinkle on top as a garnish to serve.
Tips:
- When cannellini beans are excluded, this recipe will produce a traditional Baba Ganoush, also called Ganouj.
- Best served with toasted pita bread, crackers, toast, sliced baguette, grilled ciabatta, fresh vegetables, or on a sandwich.
- Some garnish ideas include, but are not limited to; additional lemon juice, brine-cured black olives, drizzle of olive oil, salt, cracked pepper, cumin, and other spices.
A Vegan in the Weeds. 