I love a good dip, don't you? :)
A super quick post today to share the simplest babaganoush recipe ever -- so simple [and untraditional, in fact] that I worry a little about what the babaganoush purists might say.
But here we are! I won't let the secret out if you won't. Just make this and let me know what you think!
Babaganoush is traditionally made with smoked eggplant, a plethora of spices and tahini. I don't have a smoker in my Manhattan apartment [I wonder what the Super would think about that, though... he might ask to borrow it. Something to consider... anyways!] No smoker, just one regular sized stove and a generally overstocked produce drawer in the fridge. Perfect for this recipe!
Here's how to do it:
Grab one eggplant. A spoonful of olive oil. Some tamari. A touch of balsamic vinegar. Cumin. Salt. Tahini. A frying pan. A spatula. A food processor.
Heat your oil in your pan over medium-high heat. Add eggplant and sautee 1-2 minutes until slightly softened. Turn the heat down and add tamari and balsamic vinegar. Continue to sautee until all pieces are evenly coated and a little browned. Remove from heat and transfer to the food processor. Add tahini and spices. Blend.
With the addition of olives, if you like them, this can be a little like a tapenade; otherwise, it's the perfect accompaniment to anything grilled or a pile of crudités. Portable lunch and snack, anyone?
Next time, we'll try the smoker. ;)
Have a good one!
- 1 medium eggplant
- 2 tbsp olive oil
- 1 tbsp tamari
- 1 tsp balsamic vinegar
- 1/3 cup tahini
- 1/2 tsp sea salt
- 1/4 tsp cumin
- 1. Heat oil over medium heat.
- 2. Add eggplant, tamari, and balsamic vinegar. Sautee until softened and slightly browned.
- 3. Transfer eggplant to food processor. Add spices and tahini. Blend.