I have to admit that I’m intimidated by foods with complex flavors. This usually applies to all things that are foreign to me, so…not cheeseburgers and slaw. As I have mentioned before, I’ve been lucky enough to train with some of the best chefs in places you’ve never heard of (thank you, Small Town USA), and I have made baba ganoush once. And by made, I mean I’ve watched someone make a deconstructed version for a tasting menu at The Owl in Laurel, Montana. I loved that restaurant, and I will forever be grateful to Chef Dirk Frickel for the lessons he taught me, in and out of the kitchen.
Back to the aubergine. I “happened” to have an eggplant, which only means that I was about to let another eggplant rot before getting around to using it for my Crispy Baked Eggplant. I decided late last night – at bedtime – that it was the perfect time to roast an eggplant and try to make baba ganoush. And so I did…and I nailed it on the first try. It was much easier than I was expecting. I am eating some with my veggies while I write this post.
Eggplants seem to be inexpensive right now, so maybe now is the time to give it a shot. Don’t forget to tag me in your Insta, Facebook, and Twitter posts!
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- Heat oven to 425 ºF
- Cut eggplant in half, lengthwise and score skin with knife
- Sprinkle flesh with salt and let sit to draw the bitterness and moisture out, about 5 minutes
- Pat dry, coat the outside with olive oil, and place flesh-down on lightly-oiled baking sheet
- Bake for 30 minutes
- Let cool for 5 minutes, and then scoop flesh into a food processor or blender
- Add garlic, tahini, yogurt, lemon juice, and aleppo to the eggplant
- Blend on medium while drizzling in olive oil
- Serve with pita, naan, or veggie sticks
- Refrigerate unused portion