Baba Ghanoush With Roasted Garlic, Chili & Cilantro
From chefpriyanka 13 years ago
- 25 minutes (with coo to make
- Serves 4
We had falafels last night and I tend to like the condiments more than the actual falafel balls! Especially Baba Ghanoush. I’ve seen this dish made various ways- with parsley or cilantro and even with raw onions (YUCK! Read more ). I decided to make it my way. I like to roast the garlic, because combining just raw garlic with roasted eggplant tends to overpower to the rest of the ingredients (I think so at least!). And with the garlic of course I roasted some dried cayenne chilies- I need SOME spice! The baba is really easy to make, and its done with one tool- a blender! So if you’re thinking about having a Middle-Eastern, Mediterranean or Greek meal tonight, add this to your menu. You and your family are sure to enjoy it, yum! See less
Ingredients
- 1 large Italian eggplant- cut in 1/4 inch thick slices (lengthwise) shopping list
- 1 head of garlic- with the top trimmed off shopping list
- 3-4 dried cayenne chilies shopping list
- 3-4 tbsp cilantro- finely chopped shopping list
- 1 1/2 tsp tahini sauce (use a vegan substitute) shopping list
- 2 tbsp lemon juice shopping list
- salt- to taste shopping list
- coarse black pepper- 5-6 grinds shopping list
- 3-4 tbsp extra virgin olive oil (more or less depending on desired consistency) shopping list
- PAM- olive oil spray shopping list
- 2-3 Kalamata olives- for garnishing shopping list
- smokey paprika- for garnishing shopping list
How to make it
- 1. Spray a baking sheet with PAM, line eggplant slices and spray them, leave a little space on the sheet for your garlic. Sprinkle with a little pepper. In a sheet of tinfoil place the head of garlic, spray with PAM sprinkle with salt and pepper and place chilies. Enclose the foil to make a packet. Place on the baking sheet. Place sheet on middle or top rack of oven and set oven on broil around 350 degrees. Broil for about 20 minutes, flipping eggplant slices at 10 minute point. You want the eggplant to be fully cooked, golden brown in color. The garlic cloves should also be browned and mushy- should pop out of garlic peel easily. Remove from oven and set aside to cool.
- 2. In a food processor/blender add eggplant- cut them in smaller pieces so they blend easily. Squeeze in about 4-5 garlic clovess, add cilantro, tahini, lemon juice and chilies (breaking them in half). Pulse for about 30 secs- 1 minutes. Stir to make sure all the pieces are broken up. Once everything is chopped up in the blender, grind on low, and stream in olive oil, until you’ve reached your desired consistency.
- 3. Add salt and pepper to taste and stir in. Place on a serving platter, drizzle with a few drops of oil and top with olives & paprika! Serve with pita, or slather up your falafel sandwich with this, yummy!
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The Rating
Reviewed by 1 people-
Great recipe!
FavoriteFixins
in Daytona Beach loved it
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Your recipe has so many of my favorite ingredientrs all rolled into one!
FavoriteFixins
in Daytona Beach loved it
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