More or less, it took two days to prepare Baba Ghannooj this week, though active time clocked at just under 30 minutes. We grilled out last night, and I roasted a plump eggplant in preparation for another meal. Today, I reached for the roasted eggplant (from the refrigerator) and blended it with my remaining baba ingredients. Here’s my basic baba recipe:
Two-Day Baba Ghannouj
1 large eggplant
2 tablespoons tahini
3 cloves garlic, diced
1/3 cup fresh lemon juice
1 teaspoon salt
splash of extra virgin olive oil
1/4 cup parsley, chopped
Rinse eggplant. Grill over medium heat 20 minutes, turning as necessary. Gently peel eggplant while still warm. We never turn down baba ghannouj, but I wanted to reserve the baba for another day, so I sealed the eggplant and refrigerated it for about 24 hours. Next day . . . I placed the baba in the blender with all of the ingredients and blended for two minutes. Results: two-day baba rates right up there with one-day fresh.
Yield: 4-6
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