We planted eggplant again this spring and with the abundant crop last year I have started to experiment with new eggplant recipes. Baba Ganoush seemed an easy one to try ~ we grow three of the ingredients in our own gardens, eggplant, garlic and parsley.
On our first attempt we realized too late into the process that we had no parsley our plant had wilted so there were no usable leaves I did have on hand fresh dill.
We enjoy the taste of dill and we were hooked on Baba Ganoush. I proudly took it to work for my co-workers to sample and was confused when they said that it was not Baba Ganoush because of the dill ~ they liked what we had made and none travelled home with me.
For this post we made the same recipe and used the now green and hearty broad leaf parsley. The favour is good we enjoy the strong garlic flavour with the freshness of the parsley.
Our favourite remains the eggplant dish made with the dill weed. I have no idea what to call it if in fact I cannot call it Baba Ganoush.
You can decide which you like, enjoy!
1 large Eggplant
½ cup lemon juice
1 whole garlic bulb roasted
½ tsp salt
1 cup Tahini Past
1 tablespoons minced dill weed or parsley
Bake the garlic cloves and eggplant in a 400 degree oven for 45 minutes or until done
Skin the eggplant and garlic and add to the blender
Add all of the other ingredients blend well
Refrigerate the Baba Ganoush overnight and then serve.
Help me find new and interesting eggplant recipes what is your favourite?
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