Sunday is our day together here. Yes we have more days together, but Sundays are some kind of holy to us. Usually we leave our Castle of Bricks (quite an accurate description for our apartment imo) to go out into nature.
Most times these days end in preparing some great food or some snacks. Last sunday we didn’t have time to go out into the wild ;) but we did make this awesomely tasty Baba Ganoush! If you’ve never had this before and you say you are a food lover…stop everything you’re doing, get a big fluffy flatbread and 2 eggplants and make it right now.
Serious! Eggplant is something I’m really going crazy about lately..errrhh for the last few years I mean. Its flavour is uncomparable and you can use eggplant in so many dishes. When we were travelling through Asia last year we unanimously chose eggplant dishes when we encountered them on a menu. We had Indian eggplant curries so many times I can still taste it ;). When I found out about Baba Ganoush my heart skipped a beat, you know why? It’s a freakin’ tasty eggplant dish you can make in a snap! You only need an hour to roast the eggplants in the oven, but hey.. you can just go and do other stuff during that 1 hour. Like watching puppies on Pinterest or playing Mario Kart on an old Nintendo64. (we actually managed to get Mario Kart 64 on our old Xbox!!! sounds crazy right? But it’s good fun!)
The thing with Baba Ganoush is that you really have to keep yourself under control. When I smell the eggplant getting ready in the oven I already want to dig in..that smell..is..just..bloody..good! When you get them out of the oven you can easily peel of its skin..and yet again..don’t dig your face in already, because the eggplant is about 350°F hot! I wouldn’t want to know what that does to your face. But you’ve been warned now! :p When you got the skin off, cut the eggplant in chunks and put them in a bowl and just squash them using a fork. Some people like to whizz the Baba Ganoush, do that if you want it to be a smooth spread / paste! We didn’t, we mashed everything with a fork. That way you keep some bite and a few chunks of eggplant that didn’t get squashed by your fork. But it’s up to you how you like it, the recipe stays the same!
How to make Baba Ganoush
- 2 Eggplants
- 1 clove of garlic, minced
- Juice of 1 big Lemon
- 1 tbsp Olive Oil
- 1 tbsp Sesame Oil
- 2 tsp ground Cumin
- 1 Tbsp chopped Parsley
- Preheat the oven to 350°F (175°C)
- Put the 2 eggplants in the oven (yes just put the whole things in) and leave them in for 1 hour.
- Take the eggplants from the oven and peel off the skin. This should be coming off very easy.
- Cut the skinned eggplants in pieces, put in a bowl and mash them with a fork.
- Squeeze in the juice of 1 lemon, minced clove of garlic, add the Olive oil and Sesame oil, the ground Cumin and mash again with a fork until it's mixed well. (If you want a bite use a fork, if you want it to be a spread/paste whiz it shortly in a kitchen machine)
- Add Salt and pepper to taste and mix about a tablespoon of finely chopped parsley in.
- That's it, Enjoy!