SummerSimo Travel Troubles Notes and The Purring Page

Ingredients:

• 2 medium-sized eggplants
• 3 cloves garlic, finely minced
• 2 tablespoons tahini
• Juice of 1 lemon
• Salt, to taste
• 2 tablespoons olive oil
• Chopped parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Prick the eggplants all over with a fork and place them on a baking sheet. Roast them in the oven for 40-45 minutes, or until the skin is charred and the flesh is soft.
3. Remove the eggplants from the oven and let them cool until they are easy to handle.
4. Cut the eggplants in half lengthwise and scoop out the flesh into a bowl.
5. Mash the eggplant with a fork or a potato masher until it is smooth.
6. Add the minced garlic, tahini, lemon juice, and salt to the bowl and mix well.
7. Drizzle the olive oil over the top of the baba ghanoush and garnish with chopped parsley, if desired.
8. Serve with pita bread or vegetables for dipping.

Few tips for making baba ghanoush extra creamy:

1. Use a food processor: While mashing the eggplant with a fork or potato masher can work well, using a food processor can help to create a smoother and creamier texture.
2. Remove the seeds: The seeds inside the eggplant can sometimes be bitter and affect the texture of the baba ghanoush. To avoid this, you can scoop out the seeds after roasting the eggplant.
3. Use more tahini: Tahini is a key ingredient in baba ghanoush and can help to create a creamy texture. You can add a bit more tahini to the recipe to increase the creaminess.
4. Add yogurt: Adding a dollop of plain Greek yogurt to the baba ghanoush can also help to create a creamier texture and add a tangy flavor.
5. Let it sit: After making the baba ghanoush, let it sit in the fridge for a few hours to allow the flavors to meld together and for the dip to become even creamier.

Enjoy!!!