Greetings! What do you do when you get a bunch of eggplant on super deep discount from the produce mark down rack? You make a lot of eggplant dishes. Today I am sharing an amazing and delicious middle eastern roasted eggplant dip called Baba Ghanouj. This is in the same vein as Hummus. If you like hummus, you are going to love this! You won’t even know it is eggplant once this is finished. Smooth and creamy and with all the wonderful flavors from your favorite Lebanese restaruant.
This is super simple. Just roast the eggplant until soft, usually between 45 minutes and an hour. I had to trim my eggplant so I did not worry about them exploding but if you use whole eggplant, poke them with a fork before you oil and salt them. Place them on a rack and roast them.
I put them in a plastic bag to cool so the skin would come off more easily. Peel the skin away and put all the flesh in a bowl and add tahini, garlic and lemon juice, salt and pepper. Mix it all up with your immersion blender or in your regular blender or food processor. That works as well.
Serve on a platter with your favorite accompaniments. Some include roasted red pepper like I have chosen, chopped red onion, chopped mint and or parsley, fresh dill, even pomegranate seeds and a drizzle of pomegranate molasses are seen obsessionally! Serve with pita triangles or pita chips or flat bread or assorted veggies for dipping. This is also a wonderful sandwich spread or accompaniment to Gyros or meats.
I hope you give this lovely dip a try during this summer. This is the perfect appetizer for hot weather! I hope you love it!
Happy Eating!
Get the recipe here:
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