Eggplant Dip

By J. White Harris
@JWhiteH

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.

Rating:

★★★★★ 1 vote

Comments:

10 Comments

Serves:

Makes 2-1/2 cups

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

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

How to Make Eggplant Dip

Step-by-Step

1Cut 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).
2When 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.
3Once 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.
4In 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.
5Adjust the flavor with more Tahini, lemon juice, or honey. Research shows that the white variety of eggplant is sweeter in flavor.