It is early November and my garden is still producing. Hard to believe, but it is true. And if we don’t get a frost any time soon then more will be harvested. Recently, I picked two eggplants and a handful of sweet mini-peppers.
What to do with them? Make Baba Ghanoush that’s what! At least with the eggplant anyway. If you are a regular reader of this blog you know my love of Mediterranean food especially Turkish. When you love Mediterranean food, but the closest place to have Mediterranean is over an hour away, you learn how to make it yourself. Or lose your mind to cravings. Not a good option.
I use a basic recipe for Baba Ghanoush and then make it my own. In other words, it changes every time I make it. Always good just different each time. Same goes for my hummus.
Basic Baba Ghanoush is just:
– olive oil
– roasted tahini
– garlic cloves
– ground cumin
– lemon juice
– salt and cayenne pepper
You roast the eggplants and let them cool. Scoop the meat out and mash it then add all the ingredients. Combining them until smooth. That’s it!
I served the Baba Ghanoush with beef Kafka Kebab, hummus, pita, and salad for a wonderful meal.