Uncle Baba’s Ganoush salad ?
Roasted eggplant is not something that I serve often, but every time I do I’m reminded how tasty it is.
Eggplant is one of those veggies that once you break it down and roast it, it looks a little gnarly. But don’t judge a book by its cover, because where this veggie lacks on visual appeal, it makes up for it heavily on flavor and texture.
I call this dish uncle baba’s salad. The roasted eggplant purée can double as a dip. But even hummus makes an incredible bed for an epic salad. On the purée sits crisp pancetta, baguette croutons, avocado, cherry tomatoes, cucumber, micro greens, fresh lemon zest & juice finished with a drizzle of olive oil and balsamic. I would have added some golden raisins or pomegranate seeds if I had them on hand.
Roasted eggplant dip:
1 large eggplant
2 bulbs garlic, tops removed for roasting.
Fresh thyme & rosemary
1 lemon + zest
2 tbsp tahini
Few splashes olive oil
Salt & pepper
Pinch of paprika
1. Preheat the oven to 375f, take the top off of the eggplant and slice it lengthways down the middle. Place it under a large pice of tin foil. Drizzle olive oil, a few sprigs of freshly chopped thyme & rosemary. Place the eggplant back together and wrap it tight with the foil. Wrap up the two garlic bulbs in tin foil. Place all three bundles on a baking dish and roast the garlic for 45 mins and the eggplant for an extra 15mins. Remove and let cool.
2. Once cooled unwrap veggies. Remove garlic cloves from husk. Using a spoon, scrap the insides of the eggplant, leaving the skin behind. Discard the skin and place all of the insides in a blender including the chopped thyme and rosemary.
3. Add a few spoonfuls of tahini, lemon juice and zest, cayenne pepper for a little spice, salt and pepper, and a few glugs of olive oil. Purée till smooth. Give it a taste and adjust seasoning to your liking. Serve as the base for a salad or with crackers for dipping. ✌?