Thursday, August 28, 2008

Baba Ganoush

Baba Ganoush is a creamy, light dip made from roasted eggplants. Flavored much like hummus, this zingy little dip will give your next party a fun Mediterranean flair.

2 large eggplants
2 tablespoons of lemon juice
1 clove of garlic (minced)
6 slices of pickled jalapeno pepper
1/4 cup chopped parsley
1/4 cup tahini paste
2 tablespoons olive oil

Start by heating your oven to 425 degrees. Once the oven is up to temperature, place both eggplants (whole) on a baking sheet. Roast for 30-40 minutes, or until VERY soft. The skin may actually look a little burned, but this is perfectly normal. Allow the eggplant to cool for about 30 minutes before handling. Once cool, remove the skin from the eggplant and discard. You will use the gooey insides as a base for your dip. Trust me, this will get a little bit slippery and messy, but it's all going to be good eats in the end. Place the eggplant into a food processor along with all of the other ingredients. Process until very smooth stopping every 10 seconds or so to scrape down the sides of the food processor. Season well with a good amount of salt and black pepper, and serve with chips. I chose to use little mini pretzel chips, and they tasted great. Baba Ganoush is traditionally served with pita chips, but hey no one says you have to be authentic every time. Enjoy!

1 comment:

Coco said...

Oh baba ganoush is one of my favouite things! Cute pretzel chips add a good twist to it!