The key to this Eggplant Dip (Baba Ganoush) recipe is roasting the eggplant really well so it takes on a smoky flavour. Be sure to scrape every last bit of eggplant from the peel, the browned parts are what give the dip that deep smoky flavour. If you want a rustic eggplant dip, mix the ingredients well with a fork, if you want a more traditional creamy dip then blend the ingredients together with an immersion blender (hand-held blender) or in a blender.
This dip is great on bread or as a dip for raw vegetables.
|Eggplant||1 Large , cut in half lengthwise|
|Olive oil||2 Tablespoon|
|Tahini paste||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||1/2 Teaspoon , finely grated|
|Ground cumin||1/4 Teaspoon|
|Minced parsley||1 Tablespoon|
1. Adjust oven rack 4 to 5 inches below the broiler and heat broiler.
2. Brush the cut sides of the eggplant with olive oil.
3. Set the eggplant cut-side down on a foil-lined baking sheet.
4. Broil until the eggplant halves are very wrinkled and very tender when pressed, about 40 minutes.
5. Using a big spoon and scrape the flesh from the eggplant into a colander, allowing it to sit for 3 minutes.
6. Blend or mix together roasted eggplant, tahini, lemon juice, garlic, salt and cumin.
7. Stir in fresh parsley and drizzle with a splash of olive oil.
Tip: You can also grill the eggplants rather than roast them. Instead of slicing them lengthwise, leave them whole. Rotate over grill until the flesh is very tender, blackened and wrinkled. (Collapsing in on itself).