Baba Ganoush

Posted byNoriePosted inAppetizers, Dips and Sauces, Recipe, VegetablesTags:

This recipe uses raw cashews in lieu of the traditional tahini.

Ingredients:

  • ½ cup raw cashews or 2 TBS prepared Tahini paste (roasted sesame seeds)
  • 1 large eggplant (Use more if Japanese long eggplant)
  • 2 cloves garlic or more
  • 1 tsp. olive oil (or more)
  • 2 TBS lemon juice or juice of 4 calamansi
  • Salt to taste (start with ½ tsp.)
  • 1/8 tsp. cumin powder (optional)
  • 1 tsp. Sesame oil (optional)
  • Cilantro for garnish (optional)

Soak the raw cashews in water for at least 1 hour.  Grill the eggplant until the skin is chard and the eggplant is soft.  Cool in a plastic bag to sweat then peel in running water.

Run the food processor and drop the peeled garlic, followed by the cashews.  Process or pulse until almost like a paste.  Drop in the eggplant and continue to process.

Add the olive oil and process until smooth.  You may add more olive oil if it is too dry.  Add salt, lemon juice cumin and sesame oil if using.  Remove from the food processor then taste and adjust the seasonings.

 I like to eat it like it is but is great with pieces of Naan or Pita bread or Indian chapatti.

This is just the basic recipe but I like garlic so I used more than 2 cloves.  It makes it hotter.