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Recipe of the Week - 12/28/08

Spicy Baba Ganoush

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I love baba ganoush. My favorite is the one they serve
at Zankou Chicken in L.A. It's a bit like hummus, but
far better (I think) with a slightly smokey eggplanty taste.
It's usually not spicy, but I always thought it would be good
if it were. So ... I made it with a medium hot green chile
and it turned out great. I actually made it with 2 garlic
cloves, and it was very garlicy.

Many people make it with olive oil either mixed in or
drizzled on top. If you want a richer taste and smoother
texture, blend in 1 tbsp. olive oil. Some people also add
a bit of cumin.


Spicy Baba Ganoush


Ingredients:
1 medium eggplant (about 1 1/2 c cooked eggplant)
1 clove garlic, pressed
2 tablespoons tahini
1/4 cup lemon juice
1/4 cup green chiles
2 dashes liquid smoke
salt to taste
optional: 1 tablespoon olive oil


Preparation:

1. Take a 1-lb. eggplant, cut in half lengthwise, and place on a
greased baking pan or cookie sheet.
2. Roast at 350 degrees for about 45 minutes or until flesh is tender.
3. Let cool for 5-10 minutes, then scoop out flesh or peel off skin.
Coarsely chop and throw into blender.
4. Add lemon juice, tahini, and green chilees and blend until smooth.
5. Blend in salt and liquid smoke.
6. Pour into small serving bowl and garnish with chopped green
onions, parsley, or cilantro.
7. Serve along with cut up pita bread, sliced french baguette, or crackers.
Preparation time: about 1 hour total.
Makes: about 1 1/2 cups
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Spicy Baba Ganoush





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Anita

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denvergreenchili@gmail.com

 

 

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