Cole Arime's Baba Ghanoush. Photo by Emily Giancarlo
This recipe is an old favorite of chef Cole Arimes, proprietor of the restaurants Coles 735 Main and Epping’s on Eastside. A nod to Arimes’ Greek heritage, the recipe is a vegan/vegetarian-friendly crowdpleaser for any party!
Ingredients:
• 4 medium sized eggplants
• 6 ounces fresh lemon juice
• 1 tablespoon Kosher salt
• ½ cup chopped fresh parsley
• ½ cup chopped fresh basil
• 6 ounces extra virgin olive oil
• ¼ teaspoon cayenne pepper
• ¼ cup chopped fresh garlic
• 6 ounces tahini
Directions:
Preheat oven to 450 degrees. Cut eggplant in half longways and place on a lightly oiled cookie sheet pan, cut side down. Place in the oven and cook until tender, 15-20 minutes. Pull from the oven and let eggplant cool.
Once cooled, remove the eggplant’s dark outer skin and discard it. You should have about 8 cups of roasted eggplant flesh. Place all ingredients in a food processor and puree just until smooth.
Serve in a dipping bowl surrounded by fresh cut vegetables, toasted bread, crackers and other sides of interest. n