I have been getting a lot of eggplants in our CSA lately and have been trying to think of ways to prepare them. I decided to use up a bunch of them to make a batch of Baba Ghanoush. I was really impressed how it turned out. I make my hummus recipe a lot, but I sometimes get a little tired of it. The Baba Ghanoush has a similar texture, but a bit of a different variation on flavor. I made a big batch of toasted pita chips to serve with it (this dip also goes well served alongside this Mediterranean Dip.)
Baba Ghanoush
Author: m
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
- 1 pounds eggplants (about 3 small or 1 large), pricked all over with fork
- 1 tablespoon tahini
- 1 and ½ tsp lemon juice
- 1 and ½ tsp extra-virgin olive oil
- 1 garlic clove, minced
- salt and pepper
- 1 tsp fresh parsley, chopped
Instructions
- Preheat oven to 500 degrees. Line a baking sheet with foil, set eggplant on baking sheet and place in oven. Roast eggplant for 45 minutes, turning every 15 minutes. Take eggplant out of the oven and let cool for 5 minutes.
- While the eggplant is cooling, place tahini, lemon juice, olive oil, garlic, ⅛ tsp salt and ⅛ tsp pepper in a food processor. Once eggplant is cool, trim off the top and bottom of the eggplant. Slice eggplants in half (length-wise) and scoop out the pulp. Transfer pulp to food processor. Process the ingredients until it has the texture you prefer. Season with additional salt and pepper and sprinkle the chopped parsley on top.
- For storage, make sure you put plastic wrap flush with the baba ghanoush and store in the fridge. Best consumed that day.
