This is what I love about expat communities: an American from our professor’s church gave their family a bunch of cooking supplies—including a jar of tahini—before returning home to the States last week, and because our prof’s wife doesn’t like the texture of tahini, she gave it to me in turn. And now I’m enjoying some fantastic baba ghanoush, which I prepared using a submersion blender left in our dorm by a previous group of Calvin students. Ah, the joys of giving away what we cannot carry.
Really though, the baba ghanoush is great. Here’s the recipe, modified slightly from AllRecipes.com:
- 2 medium eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced and roasted
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Our oven doesn’t exactly have temperature settings (it’s this antique thing that needs to be lit with a match after we manually switch on the gas), just numbers 1-8, but the roasting turned out well, and the submersion blender worked wonderfully. So easy to clean! Wish I could say the same of the mess I made when I opened the fridge and the leftovers tumbled onto the kitchen floor.