Although it is getting late in the season, eggplants are still producing like the little overachievers they are. A lot of our customers will ask about our favorite way to prepare eggplant, and without hesitation, we say Baba Ghanoush, and not just because it's so fun to say. We're sharing two variations of this eggplant dip, one very traditional, and the other with a little twist and an ode to summer’s lovely heirloom tomatoes. Give them both a try and let us know what you think.
Baba Ghanoush
INGREDIENTS:
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 pinch ground cumin
salt, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
DIRECTIONS:
Preheat oven to 450°F.
Rub eggplant with olive oil and place on a sheet pan or roasting pan.
Roast until eggplant skin looks charred, turning over a few times.
Once eggplant skin is charred, turn heat down to 375°F and continue to cook 15 to 20 minutes until soft and tender.
Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a food processor (or a bowl, use a fork to mash it). Add the 1/4 cup tahini, garlic, 1/4 cup lemon juice, cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle olive oil over the top and sprinkle with parsley.
Serve with cucumber slices, naan or olives around the sides.
For a print-friendly version of this recipe click here.
Roasted Heirloom Tomato Baba Ghanoush
INGREDIENTS:
1 large eggplant
3 Heirloom tomatoes
1 bell pepper (any color)
1/4 cup tahini, plus more as needed
2 garlic cloves, minced
2 tablespoon lemon juice
salt, to taste
cracked pepper, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
DIRECTIONS:
Preheat oven to 375°F.
Cut eggplant in half, rub with olive oil and toss tomatoes and bell pepper with olive oil. Place on a sheet pan and roast until all are tender, about 30 minutes.
Remove from the oven, let cool slightly, peel off and discard the skin of eggplant and squeeze some of the juice out of the tomatoes.
Place the eggplant, tomatoes and bell pepper in a food processor. Add tahini, garlic, lemon juice, salt and pepper, mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley.
Serve with naan or toast points.
For a print friendly version of this recipe click here.
