“Kristina i Köket” (Kristina in the Kitchen) would be a great title for a television show! At least for the next week or so, as I visit my daughter who lives and works in the Stockholm Archipelago. She is an amazing, creative, instinctive, adventurous cook!
Kristina has lived on 3 continents, loves to travel and explore, and has a brilliant way of taking on the appearance of a native – regardless of where she lives – without being a conformist. Don’t really know how she came across that unusual talent, but she has it!
One thing this beautiful carnivore has learned to do is cook incredible vegetarian foods that don’t leave me asking where the meat is. Many of these dishes have really cool, funky, foreign names. 🙂
Baba Ghanoush (also baba ganouch) is of Middle East origins, as is hummus (not to be confused with “humus”, as I recently saw in a garden store!!!). The base of baba ghanoush is eggplant, and it’s a delicous dip for veggies, pita bread, or even grilled halloumi cheese. (More on that later!)
When choosing an eggplant, look for one with smooth, shiny skin that feels heavy for its size. Wash it carefully, then prick several times with a form. Place it on a baking sheet and roast for 1/2 hour until tender. Slice it in half, then allow to cool enough so you can handle it. Gently squeeze the eggplant halves to “wring out” some of the liquid. Scoop the flesh into a food processor or blender.
Add to the eggplant tahini, lemon juice, garlic, and cumin, then process until smooth. Add the olive oil and salt to taste. That’s it!
Kristina served baba ghanoush with grilled zucchini and fried halloumi cheese.
Halloumi originates in Cypress, and is a salty semi-soft cheese made from the milk of goats, sheep, and cow. One remarkable characteristic of this cheese is that it doesn’t melt when heated, which makes it easy to grill. It also packs in quite a bit of protein, so it’s a nice addition to vegetarian meals.
Baba Ghanoush (Eggplant Dip)
Ingredients
- 1 eggplant
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1/4 tsp cumin
- Dash of salt
Instructions
- Wash the eggplant carefully, then prick all over with a fork. Roast in a 350 degree oven for 30 minutes, or until tender.
- Remove eggplant from oven and allow to cool slightly. Cut in half and gently squeeze out excess moisture, then scoop the flesh out with a spoon.
- Combine tahini, lemon juice, minced garlic, cumin, olive oil, and salt together with the eggplant in a food processor or blender. Process until smooth.
- Add extra seasoning to taste.
- Serve with pita bread, roasted vegetables, or whatever you wish.
Just a little personal note: I like the baba ghanoush much better the second day. It seemed like the cumin had a chance to get the lemon juice to relax a little, and that makes me happy. 🙂
