Friday, June 20, 2008
Eggplant Dip (Baba Ghanouj) Recipe Method 1 Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin. 2 Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture. 3 Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.
Filed under Appetizer, Vegetable, Vegetarian, Wheat-free
Here in the San Joaquin Valley, the eggplant season is in full swing. At our local farmers market last weekend one could find eggplants of every variety - globe, Japanese, striped, white, even eggplants that looked like tomatoes. I have a couple still on the vine, after picking the one used for this recipe that was just begging to be eaten. Here is a wonderful recipe for baba ghanouj (also spelled baba ghanoush) a middle eastern eggplant dip. It is typically served with pita bread. The recipe comes from Field of Greens, the cookbook from the beautiful vegetarian restaurant Greens at Fort Mason in San Francisco.
Eggplant Dip (Baba Ghanouj) Recipe
Ingredients
Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.
