With the summer heat building, you may be dreaming of delicious foods and cool breezes on Mediterranean coasts. No need to travel for fresh, crisp flavors, though. This simple baba ghanoush recipe by MUIH Cooking Lab Manager Eleanora Gafton will bring the taste of the Mediterranean to you. Traditionally the eggplant for this dish is grilled to give it a smoky flavor, but roasting the eggplant in the oven will also work for this naturally vegan and gluten free spread.
- 2 medium eggplants roasted
- ½ cup extra virgin olive oil
- 4 cloves of garlic (finely minced with olive oil and salt)
- juice from one lemon
- sea salt and pepper (season to taste)
- parsley (optional for the garnish)
- Slice the eggplants in halves lengthwise.
- Sprinkle with sea salt and let stand for 5 minutes.
- Preheat oven to 375 degrees (you may wish to grill outdoors instead; this will give the eggplant a smoky flavor).
- Line a tray with parchment paper; place the eggplant on the tray and bake until it is soft to the touch (approximately 30 minutes).
- Allow the eggplant to cool.
- Once cooled, scoop out the flesh of the eggplant from the skin with a wooden spoon into a glass/ceramic/wooden bowl.
Note: Using a metal bowl will cause the eggplant to turn black.
- Use a wooden spoon to begin to blend in the extra virgin olive oil, drizzling the oil in very slowly.
Note: using a metal whisk will cause the eggplant to turn black.
- Add lemon juice, salt, and pepper to taste.
- Continue to emulsify as you slow drizzle the olive oil for about 20 – 30 seconds.
- Garnish with parsley and chill before serving. Will last for four days refrigerated.