HOW TO DO STUFF WITH CARMEL: BABAGANOUSH
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Here's the skinny, Carmel also makes dips. She suggested we try her babaganoush because we had some extra eggplant. We are savvy guys, we don't like wasting food!! However, I am allergic to sesame seeds so she made some adjustments, left out the tahini and it still came out tasty as ever. Here's how she did it:
1-2 TBSP of olive oil
1 tsp of lemon juice
4 cloves of roasted garlic (3 if you like less garlic and aren't afraid of vampires)
1/2 tsp of cumin
1/2 tsp of black pepper
1 tsp of salt
pinch of paprika for garnish (optional but why not, it makes it look pretty!)
sprinkle of parsley for garnish (optional)
Heat oven to 450
Cut the eggplant in half length wise.
Poke some holes in the eggplant. Basically stab it a bit on the skin side. This prevents it from exploding in oven. I thought it was just Carmel getting out some tension but there's always a reason for hole poking. She also was very serious that she has experience with eggplant explosions in her oven before and it was a very difficult situation to clean. Who wants that?
She then made what seems like stabs but more like lines with the knife on the flesh side.
She drizzled some olive oil on said eggplant.
Place the eggplant face down. Flesh side down on a baking pan. Pop in Oven for about 40 minutes until eggplant has softened.
Scoop out the flesh part of eggplant and place in a strainer for about 10 minutes for the extra moisture to escape.
Place in food processor with the salt, lemon, garlic, cumin and pepper. Food process it.
Plate it in a bowl. Maybe a fancy one, up your game here! Sprinkle the paprika. Add your parsley. You're basically a chef.
We used cucumbers because I don't eat pita bread. Sorry! Pita bread is always an option but I also bought these mini Cauliflower pizza crusts we cut into slices and they were pretty tasty too. If you can do pita though...do it, jealous!
With love,Traci, Carmel, the eggplants that have been stabbed.