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Baba Ghanoush

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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.)

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Baba Ghanoush
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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
  1. 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.
  2. 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.
  3. For storage, make sure you put plastic wrap flush with the baba ghanoush and store in the fridge. Best consumed that day.

Mediterranean Dip

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Mediterranean Dip Close-up
At my family’s Fourth of July lunch that my sisters and my mom hosted at my parent’s house, we served two dips for appetizers.  One of the dips we made was the a Mediterranean Layer Dip with toasted pita chips.

The Mediterranean Dip is similar to those seven layer Mexican dips with the layer of sour cream/cream cheese and taco seasoning, beans, salsa, lettuce, and tomato etc. but instead the layers have more of a Greek flair.  The first layer is the classic hummus, followed by basil pesto, cucumbers, red onion, banana peppers, kalamata olives, feta cheese and lastly fresh tomato.  Toast up some sliced triangles of pita bread with a touch of olive oil and you have yourself one worthy appetizer.

My mom also brought this to a graduation party to test it out before the party.  The dip did not last long and she was tracked down by several of the guest for the recipe. The original recipe calls for sun dried tomatoes but since it tomato season we opted to use some fresh ones from the farmers market. You can use your own recipe for the hummus or pesto but I am linking M’s hummus recipe here.
Mediterranean Dip

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Mediterranean Dip
 
Ingredients
  • Hummus
  • Basil Pesto
  • Cucumber, seeded and diced
  • Red Onion, diced
  • Banana Pepper, diced
  • Kalamata Olives, sliced
  • Crumbled Feta Cheese
  • Tomatoes, diced
Instructions
  1. Spread a layer of hummus on a platter followed by a layer of pesto. Next sprinkle evenly with cucumber, red onions, banana peppers, kalamata olives, feta cheese, and tomatoes.
  2. To toast pita chips- Cut pitas in triangle slices and place on a baking sheet. Preheat oven to 375 degrees. Brush pitas with olive oil and bake for 5-10 minutes. Turn over pita chips and continue to cook until toasted.

Source– Adapted from Annie’s Eats

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