oneblondechef

A chance to share my passion with some new, old and favorite recipes.

Savour your Experience!




Blondie Babaganoush! So like, um, sometimes I like um just try out some things and sometimes they work really well.  Like this here dip! I made this dip for the Grand Opening party for Promise First Realty!  We had a great party that day to start this brand new realty company off right! oneblondechef did a 6 hour service that was prepared for approximately 100 people and this dip was honestly a trial run for that day that just happened to work out and be a big hit. You will need: 3 large eggplants, peeled 1-2 cups olive oil in an easy to pour bottle 1/2 tsp lemon zest and juice from half 2 cloves of garlic To make: First you have to roast the Eggplant.  Pre-heat the oven to 350 degrees F.  Peel the eggplant (using a carrot peeler is much easier and wastes less flesh than using a knife).  Dice eggplant into 2 inch blocks and place on roasting pan.  Use a light drizzle of olive oil and salt and pepper to taste.  Bake for about 25-30 minutes shaking frequently to make sure nothing sticks to sheet.  Let eggplant cool for about 20 minutes. In a food processor place roasted eggplant, garlic, lemon zest and juice.  As you turn on the processor, start to add the oil slowly until the mixture becomes blended, but still textured.  Serve this at room temperature on a beatiful plate with some green garnish and an extra drizzle of high quality olive oil.  Crunchy crackers or garlic crustini are a great match for this easy lebanese style dish.  Try it yourself!  Babaganoush is not only fun to make… it’s also fun to say! Savour Your Experience!

Blondie Babaganoush!

So like, um, sometimes I like um just try out some things and sometimes they work really well.  Like this here dip!

I made this dip for the Grand Opening party for Promise First Realty!  We had a great party that day to start this brand new realty company off right!

oneblondechef did a 6 hour service that was prepared for approximately 100 people and this dip was honestly a trial run for that day that just happened to work out and be a big hit.

You will need:

  • 3 large eggplants, peeled
  • 1-2 cups olive oil in an easy to pour bottle
  • 1/2 tsp lemon zest and juice from half
  • 2 cloves of garlic

To make:

  1. First you have to roast the Eggplant.  Pre-heat the oven to 350 degrees F.  Peel the eggplant (using a carrot peeler is much easier and wastes less flesh than using a knife).  Dice eggplant into 2 inch blocks and place on roasting pan.  Use a light drizzle of olive oil and salt and pepper to taste.  Bake for about 25-30 minutes shaking frequently to make sure nothing sticks to sheet.  Let eggplant cool for about 20 minutes.
  2. In a food processor place roasted eggplant, garlic, lemon zest and juice.  As you turn on the processor, start to add the oil slowly until the mixture becomes blended, but still textured. 

Serve this at room temperature on a beatiful plate with some green garnish and an extra drizzle of high quality olive oil.  Crunchy crackers or garlic crustini are a great match for this easy lebanese style dish.  Try it yourself!  Babaganoush is not only fun to make… it’s also fun to say!

Savour Your Experience!

Notes