Making the Tahini
We received eggplant in our basket this week, only one, but a trip to the farmer’s market fixed that, and we were able to make baba ganoush. I was all excited, as I had never made it before, and the first thing I noticed, once I got home, was that I had to make tahini.
I had tried making tahini before, but decided to try again. Found that it went a little better this time, because I wasn’t expecting a smooth sort of mix. In fact, the recipe I used said that it would turn out coarse, and not to worry about it. So I didn’t. I took 2 cups of white seasame seeds, and toasted them, then put them in the food processor with oil.
Roasted eggplant
The next step was to roast the eggplants. The recipe I used called to prick each eggplant and char the outsides before baking them in the oven. Even though the recipe said to roast for 30 minutes, in ended up taking over an hour. Once the eggplants were coolish, I peeled and scooped the insides out.
Then I put them in the food processor with the lemon juice (3 tablespoons), 3 garlic cloves, 1/8 teaspoon chile powder and some parsley which I remembered to add at the last moment.
Finsihed Baba
Once it was done, I put it in a container and put it in the fridge to cool. Cartoonist tasted it, dipping first nan, then a carrot and decided that it was a good recipe we should make again.
