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Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Serves 4-6
Ingredients
3 eggplant (about 2 pounds)
3 cloves garlic, crushed
1/3 cup extra-virgin olive oil, plus extra for drizzling
1/4 cup chopped parsley, plus extra for garnish
1/4 cup tahini
2 tablespoons freshly squeezed lemon juice
sea salt
Directions
1.If using the grill place eggplant directly over the heat source, rotating frequently, until thoroughly charred. Wrap eggplant in foil and let rest 10 minutes.
2.If using the broiler, place eggplant on a lined baking sheet and roast, turning occasionally, until charred and tender. About 1 hour. Wrap in aluminum foil and let rest 10 minutes.
3.Peel charred skin off of eggplants, or cut eggplants in half and use a spoon to scoop out inner flesh. Place cooked eggplant in a cheese cloth or clean dish towel and gently squeeze out excess moisture.
4.Transfer flesh to food processor. Make sure to discard charred outer skin and remove any stray pieces from the food processor.
5.Add garlic and lemon juice to food processor and pulse for 10-15 seconds to incorporate everything. Scrape down the sides of bowl.
6.Add parsley and 1 pinch salt to mixture and pulse to blend.
7.While pulsing, pour in tahini and pulse until semi-smooth. Then, drizzle in olive oil.
8.Mixture should be light in color and creamy. Taste and add sea salt and olive oil to your liking.
9.Serve at room temperature with fresh pita triangles or vegetables. Store, refrigerated, in an airtight container for up to 5 days.
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Baba Ganoush
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Baba ganoush is a Middle Eastern dish that varies depending on where it is prepared. Its primary ingredient is eggplant, which makes it easy to prepare in the United States. In Syria and other parts of the Levant, baba ganoush is something of a salad. It includes chunks of grilled eggplant, diced onion, tomatoes and other seasonal vegetables. The ingredients are tossed together with a pomegranate vinaigrette.
The second kind of baba ganoush is found in other sections of the Middle East. In this variation, the eggplant is grilled, then scooped out of the skin. The vegetable is pureed with tahini to make a paste. It is then seasoned and eaten as a spread or dip. The seasonings used are left up to the cook’s imagination, but popular baba ganoush seasonings include garlic, parsley, lemon juice, salt, cumin and even mint. Other cooks use ground coriander and top the baba ganoush with red pepper or paprika.
Like many ethnic dishes, forms of baba ganoush change depending on location, and are even seen outside the Middle East. It is something of a transitional dish that has made its way into Greek and other Mediterranean cuisines. It has even traveled down to Egypt and Ethiopia!
Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Serves 4-6
Ingredients
3 eggplant (about 2 pounds)
3 cloves garlic, crushed
1/3 cup extra-virgin olive oil, plus extra for drizzling
1/4 cup chopped parsley, plus extra for garnish
1/4 cup tahini
2 tablespoons freshly squeezed lemon juice
sea salt
Directions
1.If using the grill place eggplant directly over the heat source, rotating frequently, until thoroughly charred. Wrap eggplant in foil and let rest 10 minutes.
2.If using the broiler, place eggplant on a lined baking sheet and roast, turning occasionally, until charred and tender. About 1 hour. Wrap in aluminum foil and let rest 10 minutes.
3.Peel charred skin off of eggplants, or cut eggplants in half and use a spoon to scoop out inner flesh. Place cooked eggplant in a cheese cloth or clean dish towel and gently squeeze out excess moisture.
4.Transfer flesh to food processor. Make sure to discard charred outer skin and remove any stray pieces from the food processor.
5.Add garlic and lemon juice to food processor and pulse for 10-15 seconds to incorporate everything. Scrape down the sides of bowl.
6.Add parsley and 1 pinch salt to mixture and pulse to blend.
7.While pulsing, pour in tahini and pulse until semi-smooth. Then, drizzle in olive oil.
8.Mixture should be light in color and creamy. Taste and add sea salt and olive oil to your liking.
9.Serve at room temperature with fresh pita triangles or vegetables. Store, refrigerated, in an airtight container for up to 5 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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