Baba Ganouj For 'Merka: Thanksgiving 2013

Baba Ganouj:

  • 1 head of elephant garlic, peeled and whole.
  • 10-12 small aubergines, whole.
  • Juice of 1 lime.
  • 1/4 cup of extra virgin olive oil.
  • Salt and pepper.
  • Italian parsley to garnish.

Coat garlic and eggplants in a small amount of olive oil and roast for an 80-90 minutes at 325ºF.

Score the eggplants at the non-stem end with a sharp paring knife then squeeze the pulp out like a tube of toothpaste. Mash the garlic with your hands, removing the tough stem ends.

Add remaining ingredients (except the parsley) and mash with a muller or some other blunt implement.

Serve with pita or some other flatbread.

Shout out to Contented Acres for the produce!


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