Baba Ghanoush
This delicious vegetable dip will convince even the silliest of mischief-makers, or little boogies, to love eggplant. The addition of garlic confit will make the dip nutty and sweet, rather than acrid like some fresh garlic tends toward. Finish it with a drizzle some of your homemade garlic olive oil and fresh parsley before serving.
Equipment
- Baking sheet
- Food processor
Ingredients
- 2-4 fresh eggplants approximately 2 pounds
- ¼ cup extra virgin olive oil
- ¼ cup tahini
- 2-4 cloves garlic confit
- ½ teaspoon cumin
- 4 tablespoons lemon juice
- Aleppo pepper salt, fresh black pepper to taste
- Parsley
Instructions
- Slice eggplants in half, lengthwise. Bake at 350°F for 60 minutes or until flesh is tender with a fork.
- Allow the eggplants to cool completely, and then use a spoon to scoop out the eggplant flesh from the skins. Discard skins.
- In a food processor combine the eggplant and all remaining ingredients except parsley. Process on high until you have a silky consistency.
- Spoon into a shallow bowl. Finish with a drizzle of garlic olive oil to keep it from forming a skin before serving. Add chopped parsley and additional Aleppo pepper if desired, for color.
- Serve with fresh pita bread or baked pita chips.