Baba Ganouj - Roasted Eggplant Dip

This traditional Middle Eastern dish is a firm favorite with all my visitors. It takes an hour to prepare, incluing cooking time.



Ingredients

2 pounds eggplant
1 T olive oil
½ c fresh lemon juice
2 cloves garlic, minced
4 T tahini
4 T plain yogurt (optional)
½ t salt


Directions

Slice the eggplant in half lengthwise, score the face of each half with the knife, and brush each face with olive oil.

Bake or grill: If baking, place eggplant face up on cookie sheet and put on oven pre-heated to 450. 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.) Lay out on the platter to 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 consistent.

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.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Healthy Vegetarian Recipes.