So, this is baba ghanoush. Strange name. Delicious dip. Let’s talk about it, shall we?
On a recent trip to PA, my dad gave us vegetables from his garden that is currently overflowing with produce. We received some beautiful, and delicious, heirloom tomatoes, as well as two eggplants.
|Yeah, this is an eggplant. As if you didn’t already know. I just got a little camera-happy.|
We were invited to a Labor Day cookout, and I wanted to bring a little something. Since we had the eggplants lying around, I opted for baba ghanoush (in addition to a cocktail that you’ll be seeing later this week!).
Adapted from a recipe on Food Network’s website.
2 small-medium eggplants
salt and pepper
3 garlic cloves, peeled
2 tbs lemon juice
1/4 cup tahini
1/4 cup olive oil
Preheat the oven to 375 degrees F. Cut the tops (stem and whatnot) off of the eggplants, and then slice them in half lengthwise. Drizzle them with some olive oil, and add a sprinkle of salt and pepper. Place them cut-side down on a baking sheet.
Put the garlic cloves on a small square of foil. Add a sprinkle of salt and a bit of olive oil. Seal the foil into a little bundle. Put this on the baking sheet, too.
Bake everything for 30-40 minutes, or until the eggplant can be easily pierced with a fork. Set it aside to cool.
Once the eggplant is cool enough to handle, remove the flesh from the skin, and discard the skin. Place the flesh of the eggplant, roasted garlic, lemon juice, tahini, olive oil, and some of the chopped parsley into to food processor. Process until smooth.
Garnish with another drizzle of olive oil and the remaining chopped parsley. Serve with pitas, pita chips, vegetables, or whatever else you’d like. Enjoy!