Friday, November 18, 2011

Baba Ghanoush (Eggplant Dip)

A Middle Eastern eggplant dip served with pita or veggies, as part of a salad, or alongside grilled meats. 

2 small eggplants
2 tbsp. freshly squeezed lemon juice 
1 clove garlic, minced
1 tbsp olive oil
2 tbsp. Tahini
 1/4 tsp. salt
1/4  tsp. black pepper
Olive oil, for drizzling

Poke the surface of the eggplants all over with the tines of a fork to prevent the peel from bursting during roasting. Line a rimmed baking sheet with foil.

*Note: If you have a gas stove, the baba ganoush will taste even better if you “smoke” the eggplant first before roasting for about 5 minutes until the skin gets a bit charred. You can also smoke the eggplant on an outdoor grill. I left this step out only because I was in a hurry to prepare dinner. 

Preheat the oven to 400˚ F. Set the eggplants (charred or not) on the baking sheet and roast, turning every 10 minutes, until the eggplants are soft all around, approximately 30-40 minutes. 

Remove the eggplants from the oven and let cool on the baking sheet for 5 minutes. Slit the eggplants in half lengthwise. Use a spoon to scoop the pulp from the skins, and place the pulp in a food processor. Add the lemon juice, garlic, olive oil, tahini, salt and pepper. Pulse a few times for a chunky texture or puree until smooth. Adjust the salt, pepper, and lemon juice to taste. Transfer to a serving bowl. Cover with plastic wrap pressed onto the surface of the dip, and refrigerate until lightly chilled. Before serving, drizzle lightly with olive oil.

Source: slightly adapted from SimplyRecipes
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