The eggplant is a prince with a beautiful crown. But, how do you choose the perfect prince? Eggplants should be firm, smooth, and shiny, with a deep purple color. When you roast your prince on an open flame, the scent fills the house and immediately connects you with nature. The aroma is simply addictive. I do have a secret to this appetizer and it comes out so finger-licking delicious that you wouldn’t want to waste a drop.
WHAT YOU NEED
-1 eggplant
-¼ cup tahini
-1 tbsp of peanut butter (regular or chunky)
- ½ garlic clove, crushed
-Juice from ½ lemon
-2 tbsp olive oil
-1½ tsp maple syrup
-Salt & pepper to taste
-2-4 mint leaves (optional)
HOW TO MAKE
-
Roast the eggplant on an open flame, either on a gas stove or BBQ.
Rotate the eggplant around using tongs every 5-8 minutes, so each side is fully charred. Repeat for about 30 minutes. - When charred, place the eggplant on top of a wooden cutting board to chill and drain the liquids.
- Remove the crown and cut the eggplant open longway. Using a spoon, remove all the inside of the eggplant and transfer into a serving bowl.
- Add the tahini, peanut butter, garlic, lemon juice, and maple syrup. Mix all the ingredients well. Add salt and pepper to taste. You can also use a food processor for a creamier texture.
- To serve, drizzle olive oil on top. I also add some chopped mint leaves - the green color really makes your Baba Ganoush pop.
