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Baba Ganouj - Roasted Eggplant Dip
This dip originates form the Middle East and is made from roasted eggplant. Delicious!
Ingredients
2 lbs eggplant (aubergines)
1 tsp olive oil
½ cup fresh lemon juice
2 cloves garlic, minced
4 tsp tahini
4 tsp plain yogurt (optional)
½ tsp salt
Method
Slice the eggplant in half lengthwise, score the face of each half with the knife, and brush with olive oil.
Bake or grill: If baking, place eggplant face up on cookie sheet and put on oven pre-heated to 450 degrees f or 210 degrees c. If grilling, place eggplant face down over medium heat.
Cook for 40-50 minutes, until eggplant is black and soft. (Smaller eggplants will take less time.)
Cool.
With a spoon, remove the eggplant flesh from the skin and place in blender or food processor. Discard skin.
Blend/process on low speed for a few seconds, until creamy.
Mix in remaining ingredients, taste, and add more tahini, lemon juice, and/or salt as necessary. Chill for about an hour.
Arrange baba ganouj in a shallow bowl, drizzle with olive oil and sprinkle with parsley. Serve with vegetables, warm pita bread, or felafel.
Notes The broiling/grilling step is the key to delicious baba ganouj: it makes the eggplant taste rich and smoky.