Email
PrintBaba ghanoush from Lavash Cafe
Photo copyright 2011 Crestock.
The early summer brings staples such as cucumbers, peppers and tomatoes to the table. Also in season in July are cantaloupe, blackberries, leaks, okra and eggplant. The last, which packs a good dose of potassium, can be sautéed, baked or breaded and fried. Eggplant pairs especially well with such flavors as garlic, olive, basil and tomato.
Purchase eggplant that is firm and heavy for its size, with tight shiny skin and a fresh green cap and stem. Store it in a cool, dry place and avoid refrigeration. Try to use it the day after purchase. (Tip: If your eggplant is overripe and bloated, draw off some of the extra water by cutting the eggplant into cubes or slices, salting them generously and letting them sit in a colander to drain for an hour. Then press out the water and salt with a towel. Salting also helps prevent soggy fried eggplant.)
Lávash Café in Clintonville shared its recipe for baba ghanoush made with charcoal-roasted eggplant, a great dish for a backyard gathering (serves four).
Baba ghanoush
1 large eggplant
2 cloves garlic, diced
1 cup tahini
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
Salt to taste
Wash and dry the eggplant. Poke holes all over the eggplant with a fork and place onto a charcoal grill. Grill the eggplant, turning occasionally, until soft and the skin is charred. (Tip: The more burnt the skin, the smokier the flavor of the finished product.) Let eggplant cool and remove skin.
Combine garlic, tahini and lemon in a bowl. Add eggplant. Mix together with a fork or whisk. Add salt to taste. Drizzle with olive oil.
