Baba Ghanoush

[Rachel Perlow]

Baba Ghanoush

Serves 6 as Side.

No matter how you spell it (baba ghanoush, babaganouj) this is a great dip. This yields 2-3 cups, depending on the size of the eggplant.

• 
  

Grilled Eggplant

• 1 large eggplant
  
• olive oil
  

Other Ingredients

• 3 garlic clove
  
• 1/4 c tahini
  
• 1 T fresh lemon juice
  
• 1/4 c olive oil
  
• 1/2 tsp ground cumin
  
• 1/2 tsp salt
  
• parsley (optional/garnish)
  

Rub the eggplant with a little olive oil and place on the grill over medium-high heat. Cook, turning occasionally until the eggplant has softened to the point of collapse (30-40 minutes). It is OK if the skin chars a little.

Cool until it is easy to handle. If you place it in a covered bowl the skin will be easier to peel (just like when you roast peppers). Peel and discard skin and cap.

With blender running on high, drop in the garlic cloves to mince them. Then add the eggplant, tahini, lemon, olive oil and blend to puree. Add the cumin and salt. Taste for seasoning. Adjust by adding more lemon, tahini, salt or cumin. If it is just too thick but the flavor is good, add a tablespoon or two of water. If you want to add parley, first hand chop it, then add to the blender for just a quick pulse or two. If you blend it too long the dip will turn green (you can also just stir it into the dip by hand after you pour it out of the blender). Garnish with a drizzle of olive oil and a sprinkling of parsley.

Serve with fresh pita, baked pita chips and/or vegetable crudites (like carrots or slices of cucumber).

Keywords: Vegetarian, Vegetables, Middle Eastern, Dip, Salad, Side, Blender

( RG1104 )