Chef Amy Burns shared this recipe with us at the Old Louisville Fresh Stop Market on July 21, 2016. We hope you enjoy it!
Baba Ganoush (Roasted Eggplant Dip)
2 large or 4 small eggplants
Juice of 1 lemon
3 tablespoons tahini
2 teaspoons salt, divided
5 tablespoons olive oil, divided
½ teaspoon pepper
½ teaspoon onion powder
1 teaspoon cumin
2 cloves garlic, minced
Preheat oven to 375. Peel eggplants and cut into 1-inch cubes. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 minutes, turning halfway through. Remove from oven and allow to cool while you prepare your other ingredients. Place the lemon juice, tahini, 1 tablespoon salt, onion powder, cumin, and garlic into a high powered blender or food processor. Blend until smooth. Add the roasted and cooled eggplant and 3 tablespoons olive oil into the blender and run until smooth. Transfer to a bowl and serve with sliced raw vegetable or use as a sandwich spread.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.