I’m a big fan of eggplant – cooked multiple ways. It’s really a very versatile vegetable. Thanks to my Romanian heritage I grew up eating chopped eggplant simply flavored with chopped onions and a drizzle of oil. My next favorite preparation is Baba Ganoush, a spread made from roasted, pureed eggplant and tahini, olive oil, lemon and garlic. I was excited to see a simple preparation for this Middle Eastern favorite in one of my cookbooks.
I found it in Cookinanny for the New Millennium (2001), created by members of the B’nai Zion Temple Sisterhood in Shreveport, Louisiana. It’s a super easy recipe plus it tastes divine. Note, you can half the recipe – but why would you?
Serve it with pita bread wedges, crackers or homemade lavash – come back tomorrow for that recipe as pictured below!
Baba Ganoush
2 medium eggplants (1 to 1½ pounds each)
2 fresh garlic cloves, finely minced or crushed
⅓ cup tahini (sesame paste)
2½ tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
Sal and pepper to taste
Pierce the skin of the eggplants several times with a fork and place them on a baking sheet. Broil them, turning them often for 20-30 minutes until skin is blistered and charred. When eggplants are cool enough to handle, scoop out the insides. Discard skin and stem. Puree the eggplant in a food processor and add garlic, tahini, lemon juice, water, olive oil and parsley until almost smooth. Season with salt and pepper. Cool to room temperature. Decorate with olives and cherry tomatoes. Serve with pita bread or homemade lavash.
This cookbook was a gift from my good friend, Bonnie Rubenstein Wunsch. Recipe is credited to Miriam Robinson, who Bonnie told me was a former Rabbi’s wife! Looks like there are some copies available on Ebay at a premium price. Honestly, this is one of the best local cookbooks in my collection!
connieiscooking 
You are such a beriya!