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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is my version of what many call baba ganoush. I learned the Persian version some years back (called 'kashke badamjun') and have played with it over time and adapted it to my tastes. Hopefully you'll do the same. Ingredients:
2 eggplants, peeled and sliced 1/2 thick (plump european variety) |
2 medium onions, sliced thin |
3 -4 garlic cloves, chopped fine |
3 tablespoons fresh mint, chopped fine |
2 tablespoons fresh dill, chopped fine |
1/2 cup plain yogurt |
olive oil |
salt and pepper |
Directions:
1. Preheat oven to 450°F
2. In a saute pan, start onions on a low flame in a little olive oil and salt and pepper. You want them to caramelize nicely without burning.
3. Place eggplant slices in large bowl and drizzle liberally with olive oil, season with salt and pepper and give a good toss (trick: works well in clean plastic bag, such as [gasp] a trash bag. Just pull out the slices for roasting and toss the bag.).
4. Place seasoned eggplant on baking sheets in single layer and roast until tender, about 15 minutes.
5. When onions are near done add the garlic.
6. In food processor, add all of the ingredients and pulse a couple times.
7. Taste to adjust seasoning, then pulse to desired consistency (I like it a little chunky so I know I'm eating eggplant). You may adjust consistency by drizzling in olive oil while pulsing.
8. Very good with crusty bread or pita or crackers or to stuff roasted tomatoes. Enjoy.
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