A couple of weeks ago when Jenn (The Leftover Queen) and her family came to visit, they arrived and I immediately left to pick up my girls. Being a true foodie Jenn dove right into my fridge and started cooking things up. Just an FYI-this is truly an accepted practice in most people who love foods’ kitchens! I love people to feel at home and what better way for them to do that then to get into my fridge, stove and oven!!! By the time I got home she had cooked up some eggplant and she was all ready to make Baba Ganoush!
I had never made Baba Ganoush before because T. didn’t like it at all. Or so he said. Turns out he really, really likes the stuff. To the point that I made it again yesterday for a a pot luck we were going to. The hostess was asking for exotic appetizers and while Baba Ganoush may not be too exotic but I was sure that it would be something everyone would love! I also made a huge sheet pan of spanakopita to go with it!
Great Recipe Jenn! Thanks once again!
Baba Ganoush (Jenn, The Leftover Queen)
¼ cup lemon juice
¼ cup tahini
¼ cup Greek style plain yogurt (I used plain, non fat yogurt, strained)
1 clove garlic, crushed
extra virgin olive oil
pistachios and pomegranate syrup for garnish (I skipped this part, but it would have looked lovely)
To make the Baba Ganoush: Preheat oven to 400 degrees. Cover cookie sheet with foil and pierce the eggplants with a fork to avoid explosion. Bake for 40-45 minutes. When eggplants are finished cooking take out of oven and cool until they can be handled.
Peel eggplants, cut in half and remove seeds.
Place in food processor and sprinkle with lemon juice. Add tahini, yogurt, garlic and salt and a drizzle of olive oil. Process until smooth. Drizzle with olive oil and garnish with parsley, pistachios and pomegranate syrup.