Think of Baba Ganoush as the sexier, smokier cousin to hummus. It’s a roasted eggplant dip that can be served with vegetables and pita breads, or used in wraps and sandwiches. Baba ganoush is a bit lighter than hummus, since it’s made from veggies rather than beans, but it’s also a perfect compliment to the beany-ness. This Caramelized Onion Hummus is our favorite, in case you were wondering.
3 medium-sized eggplants
Salt, about 2 Tablespoons
3 cloves garlic, peeled
½ cup tahini
3 tablespoons freshly-squeezed lemon juice
1 tablespoon olive oil
½ teaspoon liquid smoke (optional but delicious)
Pinch chili powder or cayenne (optional)
- Split eggplants lengthwise and lay flat on baking sheet or cutting board. Sprinkle liberally with salt. Let stand for half hour to an hour; the salt will draw out water from the eggplant and help reduce bitterness.
- Meanwhile, preheat your oven to 375º and line a baking sheet with parchment paper.
- Rinse eggplant and pat dry.
- Place eggplant onto baking sheet, and bake for 20 to 30 minutes, until eggplant is soft and roasted. Ensure eggplant is fully cooked by using a sharp knife through the middle.
- When eggplant is finished, remove and set aside. Add garlic to the baking sheet. Bake for a few more minutes until garlic is browned – watch carefully. Alternatively, brown the garlic in some olive oil in a small skillet. Remove from oven and let cool completely.
- Scrape out the pulp from eggplants – sometimes this is easier with your hands and sometimes with a fork.
- Add eggplant pulp to a food processor with roasted garlic and all other ingredients. Blend until very smooth, scraping the sides if needed.
- Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving.
Yield: about 4 cups dip
And for more eggplant recipes, click the image below:
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