I first made this recipe for a Mediterranean potluck my roommates and I threw. For this adaptation of the recipe I added way more garlic because we looove garlic over here. So good with pita or veggies, on a falafel, or just by itself.
Easy 5-Ingredient Baba Ganoush
Prep Time: 45 minutes
Cook Time: 5 minutes
2 medium eggplants
2 lemons, juiced
5 cloves fresh garlic
4 tbsp tahini
1 tsp salt
(Olive Oil, for roasting)
Cut the eggplant into thin slices (1/4 inch) each and try to keep consistent. Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.
Once drained, pat the eggplant slices dry and place into a a sheet pan with a thin layer of olive oil. Salt the eggplant, and cook the veggie slices for 20 minutes. Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.
Once cooled, peel the eggplant, and place in the food processor with the rest of the ingredients. Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.
Another amazing salad dressing recipe from my grandparent’s Supper Club/restaurant in Chicago! While it is a bit heavier than Aunt’s Ruth’s Amaaaaazing Salad Dressing, it has the ability to transform any salad into something you literally cannot stop eating. While the original dressing is below, I will probably add a lot more fresh garlic to the dressing next time because a) its called GARLIC dressing, and b) we are insane garlic lovers over here!
Creamy Salad Dressing
Time to Make: 5 minutes
2 cups sour cream
1 cup mayonnaise
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp lemon juice
1/2tsp accent seasoning (*See Note Below!) / Fresh ground pepper
2 large cloves of fresh garlic
Thin with Milk
To make the dressing, combine all ingredients into a large quart sized mason jar. Mash or press the garlic in a garlic press…. and voila! If the dressing feels a bit thick, add milk to the consistency you like. Store in refrigerator, and eat at leisure.
*Accent Seasoning – Apparently this is loaded with MSG…. so feel free to omit, use fresh pepper instead. I’m just copying the family recipe, don’t shoot the messenger 🙂
Probably my favorite of our Family Recipes! My grandparents used to own a restaurant/‘Supper Club’ outside of Chicago during the 60s and 70s- and this recipe always gets passed around in our family cookbooks. This dressing gets made for every holiday, special occasion, or for when we want to class up a salad. It is perfectly tangy, sweet, and works with any kind of lettuce, really! To me, its one of the only things that makes iceberg lettuce worth eating.
Growing up I always though of this recipe as a ‘special occasion’ dressing, as we didn’t make it too often. Probably because safflower oil was traditionally a bit hard to find in a regular supermarket. Nowadays its pretty easy to find (even organic!) so thankfully this dressing will be made more and more often!
Aunt Ruth’s Salad Dressing
Time To Prepare: 5 mins
1/2 cup apple cider vinegar
1/4 cup sugar
1 tsp salt
2 cloves garlic (minced or through a garlic press)
1/2 cup extra vigrin olive oil
1/2 cup safflower oil
Add all the ingredients to a quart sized major jar, and shake before serving! Thats it 🙂
Dressing should last up to 1 week in the fridge.