Tuesday, 13 September 2011 | 9 comments

Deconstructed baba ghanoush

I have a bad habit of buying produce just because I like the way it looks. These slender, twist-y little Japanese eggplants caught my eye at the farmer’s market. At home, I put them in a basket on the counter, and they stared at me for a few days, too pretty to just chop into coins and panfry, but not big enough to make, say, eggplant parmesan.I love baba ghanoush, but wanted something that would honor the unusual form of these eggplants, rather than roasting them down to smoky mush, like baba ghanoush recipes generally instruct. » Click to read more

Where Am I?

You are currently browsing entries tagged with Tahini at The Yellow House.