About This Recipe:
Mediterranean food is one of my favorite types of cuisine, and there’s nothing that I love more than a good mezze dip trio. And a must have dip is none other than baba ganoush. I always wondered how they made it, and it’s actually pretty simple but just takes a fair amount of time. Just a few ingredients creates this super creamy and flavorful appetizer. I prefer a super smooth consistency, but if you want more texture, you can omit using a food processor and just mash the ingredients by hand. But definitely do not skip straining the eggplant because otherwise the dip will be watery (which would be very sad.) All you need is some warm pita bread, and you are ready to dip dip!
Ingredients (6 servings)
-2 medium eggplants, sliced lengthwise
-2 tbls tahini
-2 garlic cloves
-1 lemon, juiced
-2 tbls olive oil
-Salt and pepper
Instructions (1 hour)
1. Individually wrap each eggplant halve in aluminum foil, and place in a baking dish. Roast at 425 degrees F for 30 minutes.
2. Let the eggplant slightly cool, then remove the skin and any large clumps of seeds.
3. Lightly squeeze and strain the eggplant for 5 minutes to remove excess water.
4. Add the eggplant, tahini, garlic, lemon juice, and olive oil to a food processor, and blend until smooth. Season with salt and pepper, and serve with pita bread.