eggplant dip

Name: Eggplant Dip
Prep time: 30 min
Cook time: 45 min
Cuisine: Mediterranean
Ingredients: 4 - medium to small eggplants; - juice from two lemons; 1 cup(s) tahini; 6 clove(s) garlic; 1 cup(s) finely chopped parsley (or cilantro); 2 teaspoon(s) salt; 1/2 cup(s) finely minced scallions (or onions); 1/2 teaspoon(s) fresh ground black pepper; 2 tablespoon(s) extra virgin olive oil; 2 tablespoon(s) honey; - pita bread, tortilla chips, or cut vegetables for dipping

(1 RATING)

48 Pinches 1 Photo

J. White Harris

Gallatin, TN

Updated on Aug 29, 2012

This is my version of Baba Ghannouj which is often found in Metatherian restaurants. It is good with pita bread or chips for dipping; and it can be used as a dip for other vegetables. It can be made in advance and frozen for later use.

Rate

prep time 30 Min

cook time 45 Min

method Bake

yield Makes 2-1/2 cups

Ingredients

4 - medium to small eggplants
- juice from two lemons
1 cup tahini
6 cloves garlic
1 cup finely chopped parsley (or cilantro)
2 teaspoons salt
1/2 cup finely minced scallions (or onions)
1/2 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons honey
- pita bread, tortilla chips, or cut vegetables for dipping

How To Make eggplant dip

Step 1

Cut off and throw out the stem-ends of the eggplants. Prick the eggplants all over with a fork. Place them directly on an oven rack (preheated to 400°F), and roast them slowly until they pop (about 45 minutes).

Step 2

When they are sagging, wrinkled, crumpled and totally soft, they are ready. Remove them from the oven and wait for them to cool enough to handle.
Step 3

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes.
Step 4

In a food processor, combine garlic, lemon juice, tahini, onion, and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Add in olive oil and a liffle honey and pulse to combine.
Step 5

Adjust the flavor with more Tahini, lemon juice, or honey. Research shows that the white variety of eggplant is sweeter in flavor.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes