{"id":207,"date":"2008-04-03T19:11:26","date_gmt":"2008-04-04T02:11:26","guid":{"rendered":"http:\/\/norwitz.net\/blog\/2008\/04\/03\/baba-ghanoush\/"},"modified":"2008-04-03T20:06:48","modified_gmt":"2008-04-04T03:06:48","slug":"baba-ghanoush","status":"publish","type":"post","link":"http:\/\/norwitz.net\/blog\/2008\/04\/03\/baba-ghanoush\/","title":{"rendered":"Baba Ghanoush"},"content":{"rendered":"<p>This lovely eggplant dip or spread is quite easy to make and there are a lot of variations (even more so than for the spelling). I don&#8217;t follow an exact recipe. I just do it by taste.<\/p>\n<h3>Ingredients:<\/h3>\n<blockquote><p>Eggplant (globe is best but you can use any kind; leave the skin on)<br \/>\nTahini<br \/>\nLemon juice (organic jarred is okay)<br \/>\nOlive oil (good stuff)<br \/>\nSalt &amp; pepper<br \/>\nSeasoning (garlic is traditional; I like hot pepper)<\/p><\/blockquote>\n<h3>First, prepare the eggplant:<\/h3>\n<blockquote><p>Wash eggplant, cut off and discard caps.<br \/>\nPrick skin with knife or fork in several spots.<br \/>\nPut eggplant on baking dish.<br \/>\nBake at medium heat (350*F is fine) until collapsed and soft, very very soft (this may take a while; be sure to turn the eggplants over partway through).<br \/>\nMash as is (easiest in food processor; if you want to mash by hand, cook it more) or scrape away skin and then mash.<\/p><\/blockquote>\n<p>I prefer to leave the skins on the eggplant. I like the flavor better (there isn&#8217;t much of a different) and it adds color and nutrition.<\/p>\n<p>Add the other ingredients to your mash. For every 6 cups cooked eggplant, add approximately 1 cup tahini, 1\/2 cup lemon juice. If you use garlic, a couple of cloves will be enough for a mild flavor. Add pepper sparingly and don&#8217;t undersalt. This is just a base; you can make it however it tastes right to you. Process slightly chunky or make it silken smooth, your choice.<\/p>\n<p>Refrigerate and serve cold or at room temperature (or warm if you like). Add olive oil (just enough to make it glisten without tasting too oily) before serving.<\/p>\n<p>Use as a spread for wraps or sandwiches or eat it with raw veggies, crackers, pita bread, on salads, or just with a spoon.<\/p>\n<p>Other spellings: Baba-Ganouj, baba ganouj, baba ganoush, baba gannoujh.<\/p>\n<p style=\"text-align: center\"><img decoding=\"async\" src=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/04\/baba_ghanoush_2238.JPG\" alt=\"Baba Ghanoush\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This lovely eggplant dip or spread is quite easy to make and there are a lot of variations (even more so than for the spelling). I don&#8217;t follow an exact recipe. I just do it by taste. Ingredients: Eggplant (globe is best but you can use any kind; leave the skin on) Tahini Lemon juice [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[26,3,14],"tags":[7,6,8,11,86,77,5,12],"class_list":["post-207","post","type-post","status-publish","format-standard","hentry","category-food","category-recipes","category-spreads-dips","tag-dairy-free","tag-egg-free","tag-gluten-free","tag-lowcarb","tag-middle-eastern-food","tag-photos-food","tag-vegan","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/comments?post=207"}],"version-history":[{"count":0,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/207\/revisions"}],"wp:attachment":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/media?parent=207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/categories?post=207"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/tags?post=207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}