By
GoodThingsCatered 6 months ago
Recipe Tags:
Baking Sheet,
Black Pepper,
Cloves Garlic,
Eggplant,
Eggplants,
Extra Virgin Olive Oil,
Flavors,
Fluid Paste,
Food Processor,
Garlic Salt,
Ground Pepper,
Lemon Juice,
Mesh Strainer,
Middle Eastern Dip,
Ol Friend,
Sesame Paste,
Tahini,
Tines,
Tsp,
Virgin Olive Oil
5
Baba Ganouj
It often surprises me how popular hummus is these days. Unlike my childhood where the majority of my friends seemed disgusted by the idea of such a dip with dinner. But now it is such a party staple. Unfortunately a similar and equally delicious traditional middle eastern dip, baba ganouj, has not made it to such elevated heights. Baba ganouj is much more flavorful (certainly, this is just my opinion), has less calories and is a great use of that crazy ol’ friend of mine, the eggplant. Yes, that’s right, the large, bulbous, dark purple veggie that you always buy to try cooking with and let go bad in the fridge before you figure it out. Well not to worry, this recipe is just the thing. Quick to throw together. Easy to serve, and simply delicious year-round.
Baba Ganouj
Ingredients:
2 medium to large eggplants
1 large or 2 small cloves garlic
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt
1/2- 1 tsp ground black pepper
Directions:
-Preheat oven to 375 degrees and prick eggplants with tines of fork.
-Place eggplants on a lined baking sheet and place in oven.
-Roast 20-30 minutes until roasted through (soft to the touch/prick).
-Remove from oven and let cool.
-Remove skin from eggplant and place flesh in a mesh strainer over the sink.
-Tap to remove excess liquid.
-In bowl of food processor (or blender), place drained insides of roasted eggplant.
-Turn food processor on.
-While running, add garlic, salt, ground pepper and olive oil.
-Add juice of 1/2 the lemon and 2 tsp of tahini.
-If needed, add second half of lemon juice and tahini slowly, stopping to taste.
-Process until a smooth, slightly fluid paste is formed (adding a few tsp of water if needed).
-Stop the processor, add more salt if needed and then place into a serving container.
-Refrigerate for at least 30 mins before serving. This changes the taste of the dip by allowing the flavors to form.
Note: To dress the baba ganouj up for the table, the traditional way of serving is on a plate, with some beautiful pomegranate seeds and chopped parsley. Another favorite for a heavier meal is to add a pile of caramelized onions to the top of the dip and serve with warm bread.
One Year Ago: Beef Bourguinonne
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