If you’ve ever had Baba Ghanoush at a Mediterranean Restaurant, it is surprisingly easy to recreate at a home. I’ll let you in on a little secret, we actually don’t have a grill at the farm, but we grill all the time. We use a cast iron grill pan
Using one of the methods, char the eggplants whole. If indoors, finish them in the oven. If grilling outdoors, char them then move to a cooler part to finish cooking. The eggplants should be collapsed and the flesh of the eggplant should be totally soft before processing.
The dip comes together really quickly in a food processor. Aside from the eggplant, the rest of the ingredients are similar to any basic hummus recipe. Gently pulse everything together for a chunky dip. Feel free to adjust the lemon, cumin, and olive oil to your liking. Sometimes 1 eggplant comes in the CSA shares, and sometimes 2 so I’ve included measurements for both.
Baba Ghanoush – Smoky Eggplant Dip
adapted from Smitten Kitchen & The Sweet Life in ParisFor 1 eggplant:
1/4 cup tahini
1 clove garlic
juice from half a lemon
1 teaspoon cumin
1/2 teaspoon salt
olive oil for drizzling
sesame seeds for garnish – optional
For 2 eggplants:
6 tablespoons tahini
1 clove garlic
juice from half a lemon
1 teaspoon cumin
1/2 teaspoon salt
olive oil for drizzling
sesame seeds for garnish – optional
Preheat oven to 375°F. Oil a baking sheet and set aside. Prick eggplants a few times with a fork or tip of a knife. Over a gas flame, grill or grill pan, char the eggplants on all sides. Transfer to a cutting board, slice in half lengthwise. Place cut side down on prepared baking sheet and roast for 30 to 35 minutes, until eggplants are collapsed and flesh is completely soft. Let cool to room temperature.
In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Add tahini, lemon, cumin and garlic. Pulse until combined but still chunky. Taste and adjust seasoning if necessary.
Serve baba ghanoush topped with olive oil and sesame seeds with pita, raw veggies, feta, and olives.
