Baba Ganoush
Description
Make this traditional and authentic smoky, rich, and extra creamy eggplant dip by mixing tender roasted or grilled eggplant and nutty tahini with garlic, citrus, and spices.
Ingredients
2 Italian eggplants or small globe eggplants
1/4 c. tahini paste
freshly squeezed juice of 1 lemon
1 garlic clove, minced
1 T. plain Greek yogurt, optional
Kosher salt
black pepper
1 t. sumac
3/4 t. Aleppo pepper or red pepper flakes, optional
extra virgin olive oil
toasted pine nuts for garnish, optional
Directions
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Smoke or grill the eggplant. Turn on one gas burner to medium-high and place the eggplant directly over the flame. Use tongs to turn eggplant every 5 minutes until tender and skin is charred and crispy on all sides, about 20 minutes. The eggplant should deflate and become super tender. You can also use a grill or roast the eggplant in the oven.
Remove eggplant from heat; transfer it to a large colander over a bowl. Let it drain for a few minutes until fully cooled and all excess water has been drained. It helps to open the eggplant up a little and push on it with a spoon to help it release its juices.
When the eggplant is cool enough to touch, peel and discard the charred crispy skin and the stem.
Transfer the drained eggplant to a bowl. Use a fork to break it into smaller pieces. Add tahini paste, garlic, lemon juice, Greek yogurt, salt, pepper, sumac, Aleppo pepper. Stir gently until combined.
Cover and chill in the refrigerator for 30 minutes to 1 hour.
When ready to serve, transfer to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if desired. Serve with pita wedges or pita chips and veggies.
Store leftovers in a tightly closed container in the refrigerator for up to 4 days.
6 or more servings.