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Baba Ganoush (Eggplant Dip)
(recipe, Carrie Floyd)
This Middle Eastern classic makes a great appetizer. Taste as you go with the lemon juice; I like this dip really lemony, but you might prefer a little less tang.
- 4 medium eggplant, globe or Italian (to yield 2 cups cooked eggplant)
- 3 garlic cloves, peeled and chopped
- ¼ cup tahini (see Note)
- 2 Tbsp. extra-virgin olive oil
- Salt to taste
- Juice of 2 to 3 lemons
- Diced parsley for garnish (optional)
- Preheat the oven to 425 degrees.
- Prick the eggplant with a fork. Place them on a baking sheet and roast for about 30 minutes or until soft and squishy but not burned. Remove from the oven and let cool.
- Cut the eggplant in half and scoop out the roasted flesh; chop coarsely. Discard the skins.
- Purée cooked eggplant to a smooth consistency in a blender or food processor. Add garlic, tahini, olive oil, a pinch of salt, and the juice of two lemons; mix until blended. Season to taste with extra salt and lemon juice.
- Serve as a dip for raw sliced veggies or pita bread, or as a sandwich spread.
Tahini is a purée of roasted sesame seeds. Look for it in a jar or can at your grocery store; it's usually housed with Middle Eastern foods or on the same shelf as other nut butters, such as peanut butter.