Monday, June 1, 2009

Baba Ganoush

It sounds exotic, daring, and hard to make. For me it belonged in that category with unagi, saag paneer, gyros, and pupusas. That is: the food you love to eat at a restaurant, but would never honestly consider making at home. This is the food that you aren't even sure you know what's in it. Sure, they translate that it is an eggplant dip, but is something lost in translation?

I can say that after making Baba Ganoush on Sunday, the mystery is gone. It was delicious and only lasted four hours before we devoured all of it.

The recipe I used boils down to this: grill the halved eggplant for 30 minutes, let cool over a collander to eliminate some of the juice, process the meat of the eggplant with oil, peanut butter (or tahini if you have it), lemon juice and herbs, enjoy!

Lesson, don't be afraid to try to make something with an exotic sounding name. It may be quite easy to make and taste delicious.