The ingredient list: eggplant, tahini, garlic, lemon juice, salt, pepper, and olive oil.
For years I have avoided Baba Ghanoush. I thought it had anchovies in it. Turns out that I was confusing it with Bagna Cauda, which is definitely loaded with those little bitty salty fishies. I will continue to avoid Bagna Cauda, but I am thinking now that Baba Ghanoush has definitely moved into the "okay" list of things to eat. It's easy to make, others said the homemade version is superior to the one you can buy at the deli counter, and since the homemade version is so easy, I'm good with that option.
I did find that after giving it all a whirl in the food processor and tasting it, it seemed a tad bit bland. Just a tad, as in maybe I should add a little extra flavor with just a few little bits of spicy red peppers and kick it up just that little bit. So I did that. And it was just what I was looking for in taste. I will leave that for you to decide...once you have the basic recipe down, it's easy enough to add a few bits here and there to change it up...does that still make it Baba Ghanoush, I wonder. You decide. This is a very nice dip/spread recipe...I tried it on veggies and crackers and it is delicious. Definitely a repeat...and I'm not telling Mark there is eggplant anywhere near it, just in case.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Sarah's post is here. Next week is Gaye's choice, Cinnamon Sugar-Coated Maple Apple Cakes, found in Donna Hay's cookbook Seasons on page 218, and also online here. Join us and leave a link to your post, no commitment required.