Mama Ganouj – Because why should Baba have all the fun?

 

Okay, I’ve been on an eggplant kick recently.  I love making baba ganouj, but I make mine a bit differently.  Mine has sweet and hot peppers in it, making it more spicy, so I have renamed it “Mama Ganouj”, because you know we ladies are more spicy than the guys :).  Enjoy!

1 large eggplant
1 large sweet red pepper
1 jalapeno pepper

1/4 cup tahini
juice of one lemon – Use fresh-squeezed lemons, not bottled juice!  In this dish, it does make a difference
2 cloves of garlic
salt and pepper to taste
drizzle of olive oil

Wash all your veggies.  Heat oven to 400 degrees.  Cut the eggplant in half lengthwise and place, cut side down, on cookie sheet covered with aluminum foil.  Cut peppers in half and remove seeds and the white membrane (leave membrane if you want it hotter).  Place peppers on cookie sheet with eggplant.  Place in the oven and roast for 45 minutes to one hour, until eggplant is soft.

Remove from oven.  Scrape peppers off into the bowl of a food processor with a chopping blade.  Pick up each half of the eggplant, placing it cut side up on a cutting board, and scrape out the flesh using a spoon.  You may want to wait until it has cooled a bit.  Discard skin, put flesh in food processor bowl with peppers.  Add the remaining ingredients except olive oil.  Put the lid on the processor and puree to a mostly smooth consistency.  Check the flavor while processing to see if you need more salt.  Add more seasoning if needed and then continue the puree.

Scrape the mixture out into an attractive bowl, drizzle the top with olive oil, and enjoy!  You can eat this either with soft pita bread, or crisp up the bread in the oven, or buy pita crisps or whatever you like to serve this with.  It will be a bit spicy and very rich.  Bil hana wa shifaa!

 

Published in: on November 24, 2011 at 10:26 am  Leave a Comment  
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