Its time for Secret Recipe Club again - I love being part of this fun club! My favorite part of the SRC is assignment day - I love when I get that e-mail in my inbox with the link to the blog that I get to choose my recipe from. I also love that all of my assignments have all come from blogs I have never been to before, it's really a great opportunity to find some fabulous bloggers out there and some delicious recipes. If you are not familiar with exactly how this club works, you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
This month I was assigned Searching for Spice. I had so much fun looking through the recipes on this blog there were so many delicious options. I decided to make this Baba Ghanoush because it is something I have always wanted to make but for some reason I never have. This was a great time to give it a try. I can't believe how easy it was to make! I am already excited about making baba ghanoush again and I am already thinking about different ways to change the recipe up a bit, maybe add some sun dried tomatoes or kalamata olives next time. The only complaint I had with this dip was that I kept needing to add salt. I just felt like I couldn't get the right amount in there. I tweaked the recipe a tad at the end by topping it with a drizzle of olive oil and some fresh parsley from the garden....enjoy!!!
recipe adapted from Searching for Spice
1 medium sized eggplant
1 large garlic clove
2 teaspoons of tahini
1/4 teaspoon paprika
1/4 teaspoon cumin
3 teaspoons of lemon juice
drizzle of olive oil
salt and pepper
drizzle of olive oil
chopped fresh parsley
Preheat the oven to 350 degrees. Prick the eggplant a few times with a fork and put in the oven to roast for about 50 minutes or until the skin seems to be blackened. Leave to cool (this can be done way in advance.)
Slice the eggplant in half and scoop out the flesh into a food processor or blender (I actually found it easier to peel the skin off with my hands - it came off easily.) Add the rest of the ingredients to the food processor along with the eggplant and blend well.
Taste to see if any additional seasoning is needed.
Serve in a bowl, make a small indentation with the back of a spoon on the top and drizzle olive oil on the dip. Top with parsley and paprika and enjoy with pita chips and/or vegetable sticks.