This recipe is from my new friend and art teacher Cathy Leonard. It was so funny to hear that when Cathy was cooking Buba Ghanoush, the eggplant exploded in her oven. So beware of exploding eggplants okay.
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| baba ghanoush |
Also, Cathy is a talented artist. She does pop art impressionist of famous people like Johnny Depp, Audrey Hepburn, David Bowie etc, and it has been really popular. A lot of people are buying her work. I love her work and she's an absolute gorgeous girl too. So pleased to meet her. If you want to see her paintings she has them on Facebook, so see Cathy Leonard's FB.
Anyway, here is her recipe.
1 or 2 eggplants cooked untill very soft, either in a hot oven (pricked with a fork) or straight on the flame (Char grilled).
1 heaped tblspoon tahini
1/2 to 1 lemon, juiced (to taste, start with 1/2)
generous amount of salt an...d pepper,
Cumin 1 level teaspoon
a little extra virgin olive oil...add whilst blending to get a nice consistency.
1-2 cloves garlic
paprika to garnish.
Method:
Put the eggplant into the oven whole. Prick the skin (so it doesn't explode) and cook it in a hot oven until really soft and juices are running out and the skin gets black. When it's done, you can put it in the fridge to cool it, and make the dip later or even... the next day if you want.
I didn't get a photo of the explosion,(embarrassing) but will post the dip it's self then.
Take off as much of the blackened skin of the eggplant as you can and put in a bowl with all ingredients except paprika and olive oil. Blend this, adding a little olive oil at a time to get a smooth consistency...up to 2 tblspoons should be enough.
adjust to taste (Lemon, salt)
then garnish with Paprika and extra oil. :))
1 heaped tblspoon tahini
1/2 to 1 lemon, juiced (to taste, start with 1/2)
generous amount of salt an...d pepper,
Cumin 1 level teaspoon
a little extra virgin olive oil...add whilst blending to get a nice consistency.
1-2 cloves garlic
paprika to garnish.
Method:
Put the eggplant into the oven whole. Prick the skin (so it doesn't explode) and cook it in a hot oven until really soft and juices are running out and the skin gets black. When it's done, you can put it in the fridge to cool it, and make the dip later or even... the next day if you want.
I didn't get a photo of the explosion,(embarrassing) but will post the dip it's self then.
Take off as much of the blackened skin of the eggplant as you can and put in a bowl with all ingredients except paprika and olive oil. Blend this, adding a little olive oil at a time to get a smooth consistency...up to 2 tblspoons should be enough.
adjust to taste (Lemon, salt)
then garnish with Paprika and extra oil. :))
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