Recipe of the Week: Baba Ghanoush
Eggplant is so September. Craft this easy and healthy recipe and wow your family and friends
By Shuchi Mehta September 16, 2014
Get your palates ready for a savory dish that originated in a land far, far away. Baba ghanoush, if you’ve never sampled it at any local Mediterranean eateries (like Petra on 4th and Wall…yum), is a Levantine dish made of roasted eggplant, garlic and fragrant olive oil. Heather Christo, Queen-Anne based chef, blogger, and enertainment expert makes a dreamy version of this delectable dip. I like to eat it with warm pita bread (give it a good drizzle of olive oil on top). You can also eat it with pita chips, veggies or other flatbreads like Indian naan or Middle Eastern maneesh. Warning: You may want to stock up on way more of that seasonal eggplant than Christo’s recipe asks for–this dip goes fast with guests. Enjoy!
Ingredients
- 5 Japanese eggplants or one large globe eggplant.
- 2 cloves garlic
- 2 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons tahini
- kosher salt to taste
Instructions
- Preheat the oven to 400 degrees.
- Place the eggplants on a sheet pan and drizzle with 2 tablespoons of olive oil.
- Roast the eggplant for 40 minutes.
- Split the eggplants open and scrape out the insides into a bowl (this gave me about 1 ½ cups of cooked eggplant). Drain off the extra liquid and then place in the bowl of a food processor with the lemon juice, garlic, olive oil and tahini.
- Pulse until the mixture is smooth and creamy. Season to taste with kosher salt and serve with a drizzle of olive oil.
Preparation time: 10 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6