Recipe: Eggplant Dip
or Baba Ghanouj
Ingredients and tools:
2 globe eggplants (about 2 lbs)
3 TBSP extra virgin Olive Oil
2 TBSP roasted tahini or tahina (sesame paste) (I buy this in the International section at the grocery store)
1 garlic clove, finely chopped (I use about 1 TBSP crushed from the jar)
1/2 tsp ground cumin
juice of one lemon–about 2 1/2 TBSP
3/4 tsp salt
Cayenne pepper to taste
1 TBSP cilantro (optional)
- Preheat oven to 375F. Cut eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet (not the cookie kind, you do sort of need the edges), cut side down and roast until very tender, about 35 minutes. Place the eggplant in a colander (sieve) to drain and cool for 15 minutes then scoop out the flesh.
Combine the eggplant, remaining olive oil, tahini, garlic, cumin, 2 TBSP lemon juice, salt and a pinch of cayenne in the food processor. Pulse until the eggplant is somewhat smooth but retains some of the texture.
Allow to sit for an hour at room temperature then season to taste with the additional lemon juice, salt and cayenne. Add cilantro and serve. I usually have to add more lemon and always more cayenne than less.
Serves four. Served traditionally with pita bread. Can be used with just about anything though.