Breaking off a piece of warm Pita and dipping it into fresh Baba Ghanoush brings back so many memories from going to school in Israel and from spending Shabbos with my friend, Arielle at different friend’s homes in the Pico/Robertson area of Los Angeles.
Arielle and I would show up at the end of the service at the Aish Hatorah center and we would be swarmed with friends asking us to Shabbos lunch. It was such a relaxing day, eating and talking with close friends.
No televisions, no cell phones, just good and personal conversation. A few months ago, hubs and I went to the Pantages Theatre in Hollywood to see “If/Then,” starring Idina Menzel.
The show was wonderful and I even got some selfies with some of the cast. There is a cute little restaurant, called Cleo, just down the street a bit, off of Hollywood Boulevard. We made reservations to have dinner after the show and then walked over to the restaurant for a late dinner, a very late dinner. The place was packed with show goers and locals. It’s a Tapas style restaurant.
One of the items I ordered was Baba Ghanoush. There was a taste I had never tasted with anyone’s Baba Ghanoush. The waitress told me the secret ingredient and I was ready to go home and recreate that dish.
Well, time got away from me and I cannot remember that secret ingredient, so I guess we will have to go back to Pantages for another show and another late dinner. 🙂
Make a few slits in the eggplant and then pop it into the Pressure Cooker.
Peel the skin and slice the meat.
Use the Sauté or Browning on your Pressure Cooker, first Toast the sesame seeds in the Sesame Oil to make the first part of your own Tahini Sauce (we will blend it later) and then add the onions and eggplant and allow to caramelize.
Mix all the spices together.
When the onion has completely caramelized, remove the ingredients to a food processor or VitaMix.
Process until you get the consistency you like.
Sprinkle the Baba Ghanoush with fresh parsley and cumin. Serve with Pita Bread or Homemade Indian Naan.
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- VitaMix Creations
- OXO Stainless Steel Tongs
Here is your handy printable recipe:
- 1 Eggplant
- ½ small Onion, chopped
- 1 clove Garlic, minced
- ½ teaspoon Cumin
- 2 teaspoons Lemon Juice
- 1 teaspoon Salt
- Dash Pepper
- 2 Tablespoons Toasted Sesame Seeds
- 2 Tablespoons Olive Oil
- 1 Tablespoon Sesame Oil
- Parsley, minced
- Cumin, to sprinkle
- Cut a few slits into the Eggplant and place on trivet inside of Pressure Cooker.
- Add one cup of water.
- Cook on High Pressure for 8 minutes.
- When Beep sounds, do a Quick Release.
- Remove the eggplant and dump out the water.
- Carefully, peel and slice the eggplant.
- Select Sauté or Browning on your pressure cooker and add the oil and Sesame Seeds. Toast the seeds and then place the onions and eggplant into the Pressure Cooker cooking pot and allow the onions and eggplant to caramelize. Add the rest of the ingredients and mix to combine.
- Transfer the contents of the cooking pot to a Vitamix or use an immersion blender and blend until desired texture.
- Top with fresh parsley and a sprinkling of cumin