The other night I was cleaning the fridge and went for making some Baba Ghanouj. The following recipe is more Middle Eastern inspired, but there are recipes spanning from Morroco to Southeast Asia.
- 1 eggplant
- 1 lemon
- As many cloves of garlic as you like
- a few Tbsp of tahini
- olive oil
- cilantro or basil or parsley
Slice the eggplant in 1/2 inch rings coat with olive oil and roast or grill until skin is dried and browned. Let it cool and peel off the skin. Add to a food processor the eggplant, juice of lemon, garlic, tahini, more olive oil (maybe a couple Tbsp), and enough herb and salt to taste. Blend until smooth. If you want it to look pretty you can drizzle a little more olive oil on it and maybe some fresh herb. It can be eaten with pita or other breads or just plain. Recently I spoke with someone who grew up in Palestine. His father always added pomegranate seeds.