A standard issue supermarket eggplant has been sitting patiently in my refrigerator for a week waiting to fulfill its destiny. Being snowed in suddenly inspired me to go Iron Chef on my family today. I hope you enjoy my very VERY loose version of Baba Ganoush. I had limited ingredients on hand and wasn’t willing to trudge through the snow for tahini!
*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible
- 1 large eggplant (typical supermarket variety, not the longer thinner Japanese variety)
- Kosher salt and pepper to taste
- 2 Tbsp extra virgin olive oil (or the best quality you have on hand), plus additional to taste
- 2 cloves garlic, roughly chopped
- a handful of parsley leaves
- a handful of slivered blanched almonds
- 2 Tbsp freshly squeezed lemon juice, plus additional to taste
- cayenne pepper
- Preheat the oven to 450 degrees F. Cut the eggplant in half lengthwise and prick with a fork. Lay eggplant on a baking sheet lined with foil and sprinkle with Kosher salt and freshly ground pepper. Roast for roughly 20 minutes, or until tender.
- Let the eggplant rest until it is cool enough to handle. If any water has accumulated on top of the eggplant, drain it off. Peel the skin off with your fingers or use a spoon to scoop out the contents into a food processor or blender. Add in the olive oil, garlic, parsley, almonds, lemon juice, and cayenne pepper to taste. Process until all the ingredients are combined and reach a smooth consistency. Taste and add more olive oil if a smoother consistency is desired or lemon juice for more brightness. Season with salt and pepper to taste. Scrape down the sides of the food processor or blender and process for a few more seconds until all the ingredients are well incorporated.
- Serve in a small bowl garnished with parsley, lemon zest, almonds, and a drizzle of extra virgin olive oil. Great with pita bread, pita chips, or a toasty baguette.