I love babaganoush, that wonderful eggplant dish you get at Mediterranean restaurants. When visiting Phoenix last month, Phil and Ellen and I went to their favorite local restaurant, Eden's Garden. The family run restaurant in Scottsdale has delicious soups, kebobs and babaganoush. I was lamenting the fact that I loved the dish, but thought it would be difficult to make. The owner came over, gave me the recipe, and assured me that it was easy. I went home and made it. It was, as she said, easy. Here's the recipe.
Babaganoush
1 eggplant, halved
4 garlic cloves, minced
juice from one lemon
2 T. tahini
dash of liquid smoke
1/4 cup olive oil
salt to taste
Place the eggplant on a cookie sheet (sprayed to prevent sticking) and cook at 425 degrees for 45-1 hour, until the flesh of the eggplant is soft and the skin is wrinkled. Remove and cool. Then, with a spoon, remove all the flesh from the eggplant.
If you like a chunkier babaganoush, do the rest of preparation by hand. If you like it smooth, use a blender. Either way, combine the rest of the ingredients and blend. The liquid smoke is a key ingredient.
In days gone by, eggplant is roasted over coals to give it a smoky taste, but now liquid smoke will do the same. The amount of lemon, tahini and olive oil are approximate. It all depends on taste.
It is best to make this the day before eating, allowing all the flavors to blend. Put in a serving dish, drizzle a little olive oil over the top, sprinkle with parsley (optional), and serve with pita or crackers. So good.
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