Microwave Baba Ganoush
A few minutes in the microwave, a few drops of liquid smoke, tahini, and spices will give you a "grilled" eggplant - quick to prepare, without a mess. Excellent on bread, crackers, pita, or grissini sticks.
- 1 medium light weight eggplant
- ½ Tbsp tahini mixed with 1.5 tbsp water
- ¼ tsp liquid smoke
- ¼-½ tsp lemon juice
- 1 clove minced garlic
- ⅛ tsp sweet/smoked parika
- pinch black salt (Kala Namak)
- tabasco or chili flakes optional
- salt and pepper by taste
Prick the eggplant from all sides with a fork or wooden skewer.
Place in the microwave and cook on high power for 3-4 minutes on each side.
Cool for a few minutes then cut the eggplant in half alongside (caution: hot steam). Remove the skin by scooping the pulp with a spoon and transfer it to a bowl.
Mash the eggplant with a fork, add the tahini mixed with water, garlic, lemon juice, liquid smoke, salt, pepper, paprika, Tabasco, black salt, and mix well. Taste and adjust seasoning if necessary.
Transfer to a serving plate or storage container. Excellent on bread, crackers, pita, or grissini sticks.