Again! So, whenever I make crostini, I have this problem where I can never make just one thing to go on them. At least two toppings, with three being optimal. If I wasn’t simultaneously making brownies, I would have liked to make some tapenade or tomato and avocado topping as well. The avocados here are so cheap. At our hotel in Antigua last weekend, the various courtyards had huge avocado trees in them that were heavy with ripe avocados. It was tempting to climb up and pluck a few, but I resisted.
Anyway, I made up this Baba ganoush from memory and using the ingredients I had on hand in our little Guatemala City kitchen.
- 1 medium eggplant, stabbed several times with a fork and halved
- 2 T evoo, plus more for brushing the eggplant
- 2 – 3 cloves of garlic, minced
- 1/2 lime, juiced (should have been lemon, but whatever)
- 3 T tahini
- 1/2 t sea salt
- 1/4 t ground pepper
- 1/8 t red pepper flakes
- Preheat oven to 400 F. Brush the flesh of the eggplant halves generously with evoo and bake, skin side up for 30 minutes. (or until fully cooked / the skin starts to deform).
- After the eggplant has cooled (about 15 minutes), scrape out the eggplant flesh with a spoon and discard the skin and stems.
- Roughly chop the eggplant so that there are no big chunks. Stir in the remaining ingredients, adjusting juice and seasonings to taste.