Baba Ghanoush- Eggplant Dip
Description
Surprise your family or guests with this wonderful appetizer. It is a Middle Eastern dip made from roasted eggplant. It's then mixed with herbs, spices, lemon juice, tahini paste and olive oil. Use pita bread, fresh veggies, a crusty bread or crackers as
Ingredients
2 - 3 medium eggplants, about 3 lb. total (Japanese Eggplants, if you have them)
2 - 3T. olive oil
1/3 c. tahini paste (sesame paste)
2-3 cloves garlic, peeled and smashed into a paste
1/2 c. freshly squeezed juice of 2 about large lemons
kosher salt or smoked seasoned salt, to taste
2-3 t. sugar, optional
freshly ground black pepper
cold water
Garnish:
olive oil
chopped fresh parsley
herbes de Provence
paprika, if desired
pita or flat bread, chips or crackers, or veggies
Directions
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Preheat oven to 450 degrees.
Rub the outside of the eggplants with olive oil; poke the eggplants several times with a fork; place eggplants in a foil lined roasting pan or baking sheet. Roast the eggplant until the skin has charred and the interior is tender and a knife pierces the flesh easily, 15 - 30 minutes; cool briefly.
Peel and seed, as much as you can, the cooled eggplants; scoop out flesh and roughly chop; transfer to the bowl of a food processor.
Into the processor bowl add tahini paste, garlic, lemon juice, sugar, paprika if using, salt and pepper to taste, and a few teaspoons cold water. Process the mixture making a coarse paste, adding a bit more water as needed to allow the mixture to blend.
Chill until ready to eat. It tastes best after spending a little time in the refrigerator.
When ready to serve, spread it in a pretty bowl; even out the top to hold a swirl of oil. Drizzle on the oil, then sprinkle on herbes de Provence, fresh parsley and a little paprika, if desired. Serve with pita or other flat bread, French bread, veggies, hearty chips or crackers.
** Eggplants can be grilled directly on a BBQ grill as well.