Baba Ganoush
Description
Baba ganoush is an appetizer much like hummus but is made with roasted eggplant instead of chickpeas. Serve with different dippers or as a spread on sandwiches. It's yummy either way.
Ingredients
2 lb. Italian eggplants
2 medium cloves garlic, minced
2 T. freshly squeezed lemon juice, or more if necessary
¼ c. tahini
⅓ c. extra-virgin olive oil, plus more for brushing the eggplant and for garnish
2 T. chopped fresh flat-leaf parsley, plus more for garnish
¾ t. salt, or to taste
¼ t. ground cumin
pinch of smoked paprika, for garnish
serving dippers: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices
Directions
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Preheat oven to 450 degrees with oven rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan.
Halve eggplants lengthwise; lightly brush cut sides with olive oil; place in prepared pan with halved sides down.
Roast eggplants until centers are very tender throughout and skin is collapsing, about 35 - 40 minutes or possibly longer if using large eggplants. Set eggplants aside to cool for a few minutes.
Flip eggplants over; scoop out flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a mixing bowl; transfer flesh to the strainer; discard the skins. Pick out and discard stray bits of eggplant skin. Remove as much moisture from eggplants as possible, so let eggplants rest for a few minutes; shake/stir the eggplant to release more moisture.
Discard all of the eggplant drippings; drain; wipe out bowl; dump eggplant into the bowl. Add garlic and lemon juice; stir vigorously with a fork until eggplant breaks down. Add tahini; stir until incorporated. While stirring, slowly drizzle in olive oil; stir until mixture is pale and creamy, using the fork to break up any long strings of eggplant.
Stir in parsley, salt and cumin. Season to taste with salt, about another 1/4 t. and more lemon juice, if desiring a more tart flavor.
Transfer to a serving bowl; lightly drizzle olive oil on top; sprinkle parsley and smoked paprika on top.
Serve with dippers of choice.
4-6 servings. (1 3/4 cups)