Baba Ghanoush is a wonderful, creamy dip that can serve as and appetizer or main dish with chilled vegetables and is a snap to prepare. This hails from the middle east but variations can be found in numerous cultures.You can also grill the eggplant for more flavor. You can make it spicy with chilies or harissa or keep it mild if you prefer.
PRINT Baba Ghanoush recipe from MS Word
Yield: 4-6 servings
2 large eggplants
1/3 cup sesame tahini
1/3 cup extra virgin olive oil
5-6 cloves of fresh garlic
Juice and zest of 1 lime or lemon
½ bunch flat leaf parsley or cilantro (I prefer cilantro)
2 teaspoons kosher salt or to taste
2 teaspoons cumin
Chili flakes or fresh chilies
Remove stems and cut eggplant lengthwise, drizzle with some of the olive oil and place on a cookie sheet to bake. Bake at 350° for about 20 minutes or till eggplant is soft. Cool eggplant and scoop out the flesh leaving the skin and place in a blender or bowl if you have an immersion blender. Add remaining ingredients and puree till smooth. Gluten-free: Serve with corn tortilla chips or rice cakes. Traditional: serve with flatbread.
©2015 Aron Bradley