Baba Ganoush


this is a super simple recipe but the flavors combine beautifully and continue to develop as you let it sit.

  • 1 large eggplant
  • 2 cups tahini
  • 2 tbsp capers
  • 2 tbsp grainy mustard
  • 1 squeeze lemon (optional)
  1. roast eggplant directly over a grill or open burner (careful in fire alarm sensitive areas), until skin is completely blackened and blistering
  2. remove from fire are let cool a bit then put it in a plastic bag
  3. when it has cooled down enough (20ish minutes) peel off the skin. alternatively, cut the eggplant in half and scoop the insides out with a spoon
  4. in a large mixing bowl, mash the eggplant and add tahini, mustard, capers and lemon juice

© 2016, domenicadreamsofcalamari. All rights reserved.

Eggplant Caponata

  • 3 small eggplants or 1 large
  • 3 tbsp evoo
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1/4 cup capers
  • 1/4 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup cherry or grape tomatoes
  • a few grinds black pepper
  • 1 tsp salt
  • 3 sprigs rosemary
  • 2 tbsp basil

  1. heat olive oil over medium heat on the stove in a fairly large pan
  2. add the minced garlic and diced onion
  3. dice eggplants into 1 cm cubes and add to pan once onion starts turning opaque
  4. add red wine vinegar
  5. once eggplant starts to soften, add whole tomatoes and the balsamic vinegar
  6. chop rosemary and add to pan
  7. once tomatoes start to split and eggplant is softened, take pan off heat and stir in capers
  8. season with salt and pepper to taste
  9. sprinkle with basil to serve

great on Sunflower Seed Rosemary Crackers, if I do say so myself

© 2014, domenicadreamsofcalamari. All rights reserved.

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