Babaganoush is a pretty delicious
recipe, I must say. First you have to cook the eggplant. Personally
I like to grill it whole on the barbecue, which gives it a really
nice flavor. Sooo good! If you want you could also broil it in
the oven, or if you don't tell anyone, use the microwave.
Allow the eggplant to cool, and then
peel the majority of the black outside and toss away. Set aside.
In a food processor or blender add about 1oz of water (a splash)
and all the remaining ingredients, puréeing
them until they make a thick paste.
Then I add the peeled eggplant
to the mix and purée again. You just
have to taste to see if it's right, and if it's too thick add more
water, pepperocini brine, or lemon juice. When it's "sooo
know you've done it right!
Try putting all the spices you have in your kitchen using this formula
More spice = sooo good!