Ingredients
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2
-
2
-
3 - 4
-
3
-
2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Roasted Eggplant Dip, This is my version of what many call baba ganoush I learned the Persian version some years back (called ‘kashke badamjun’) and have played with it over time and adapted it to my tastes Hopefully you’ll do the same , This is my version of what many call baba ganoush I learned the Persian version some years back (called ‘kashke badamjun’) and have played with it over time and adapted it to my tastes Hopefully you’ll do the same
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Steps
|
1
Done
|
Preheat Oven to 450f |
|
2
Done
|
in a Saute Pan, Start Onions on a Low Flame in a Little Olive Oil and Salt and Pepper. You Want Them to Caramelize Nicely Without Burning. |
|
3
Done
|
Place Eggplant Slices in Large Bowl and Drizzle Liberally With Olive Oil, Season With Salt and Pepper and Give a Good Toss (trick: Works Well in Clean Plastic Bag, Such as [gasp] a Trash Bag. Just Pull Out the Slices For Roasting and Toss the Bag.). |
|
4
Done
|
Place Seasoned Eggplant on Baking Sheets in Single Layer and Roast Until Tender, About 15 Minutes. |
|
5
Done
|
When Onions Are Near Done Add the Garlic. |
|
6
Done
|
in Food Processor, Add All of the Ingredients and Pulse a Couple Times. |
|
7
Done
|
Taste to Adjust Seasoning, Then Pulse to Desired Consistency (i Like It a Little Chunky So I Know I'm Eating Eggplant). You May Adjust Consistency by Drizzling in Olive Oil While Pulsing. |
|
8
Done
|
Very Good With Crusty Bread or Pita or Crackers or to Stuff Roasted Tomatoes. Enjoy. |
