GREEK EGGPLANT DIP RECIPES

Name: Our Favorite Baba Ganoush (Roasted Eggplant Dip)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Makes approximately 6 servings
Cuisine: Middle Eastern
Ingredients: 2 medium eggplants (about 2 pounds or 900 grams); 1/4 cup (60 ml) tahini, see our homemade tahini recipe; 1/4 cup (60 ml) lemon juice; 2 to 3 garlic cloves, finely minced (see note); 1/4 teaspoon ground cumin; 1/4 teaspoon fine sea salt; 2 tablespoons chopped fresh parsley leaves; 1 teaspoon olive oil, optional

OUR FAVORITE BABA GANOUSH (ROASTED EGGPLANT DIP)

Our Favorite Baba Ganoush (Roasted Eggplant Dip) image

Baba ganoush is best left rustic with some texture. Because of this, simply mashing and stirring with a fork is all that’s needed. You can make this in a food processor or blender. Be careful, though. It will become much smoother. This gets even better after a day or two in the refrigerator, so this is perfect for making ahead!

Provided by Adam and Joanne Gallagher

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 8

Ingredients

2 medium eggplants (about 2 pounds or 900 grams)
1/4 cup (60 ml) tahini, see our homemade tahini recipe
1/4 cup (60 ml) lemon juice
2 to 3 garlic cloves, finely minced (see note)
1/4 teaspoon ground cumin
1/4 teaspoon fine sea salt
2 tablespoons chopped fresh parsley leaves
1 teaspoon olive oil, optional

Steps:

Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
While the eggplants roast, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
Split the roasted eggplants, drain excess liquid, scrape out the flesh, and add to the tahini mixture. (Discard excess liquid and skins). Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining.
Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 116, ProteinContent 4 g, CarbohydrateContent 14 g, FiberContent 6 g, SugarContent 7 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 0 mg

OUR FAVORITE BABA GANOUSH (ROASTED EGGPLANT DIP)

Our Favorite Baba Ganoush (Roasted Eggplant Dip) image

Baba ganoush is best left rustic with some texture. Because of this, simply mashing and stirring with a fork is all that’s needed. You can make this in a food processor or blender. Be careful, though. It will become much smoother. This gets even better after a day or two in the refrigerator, so this is perfect for making ahead!

Provided by Adam and Joanne Gallagher

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 8

Ingredients

2 medium eggplants (about 2 pounds or 900 grams)
1/4 cup (60 ml) tahini, see our homemade tahini recipe
1/4 cup (60 ml) lemon juice
2 to 3 garlic cloves, finely minced (see note)
1/4 teaspoon ground cumin
1/4 teaspoon fine sea salt
2 tablespoons chopped fresh parsley leaves
1 teaspoon olive oil, optional

Steps:

Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
While the eggplants roast, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
Split the roasted eggplants, drain excess liquid, scrape out the flesh, and add to the tahini mixture. (Discard excess liquid and skins). Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining.
Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.

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