EGGPLANT DIP (BABA GHANOUSH)

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Eggplant Dip (Baba Ghanoush) image

This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.

Provided by David Kamen

Categories     Condiment/Spread     Side     Roast     Vegetarian     Eggplant     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

2 to 3 medium eggplants (about 3 pounds total)
2 to 3 tablespoons olive oil
1/3 cup tahini
2 cloves garlic, peeled and crushed
Juice of 2 lemons (about 1/2 cup)
Kosher salt and freshly ground black pepper
N/A freshly ground black pepper

Steps:

  • 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
  • 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
  • 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
  • 4. Adjust the seasoning with salt and pepper to taste and serve.

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