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Roasted Eggplant Dip aka Baba Ghanoush

Roasted Eggplant Dip aka Baba Ghanoush

 

A few years ago I was not a fan of eggplant. Love the color, but not the bitter skin until I learned how to cook it. I have found that anyone can be a victim of this scenario; once hating a food that was ill prepared and loving it if having a chance to enjoy the right recipe.

I’m in love with this Baba Ghanoush

Roasted Eggplant Dip aka Baba Ghanoush

By: Giselle Raymond, Culinary Curator
  • May 21, 2018
  • 6-10 Servings
  • 1 hr 30 min
  • Print this
Ingredients
  • 2 medium eggplants
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 3 roasted garlic cloves or finely diced fresh
  • 2 tablespoons chopped Italian parsley
  • Olive oil
  • Salt to taste
Directions
Step 1
Line a baking sheet with foil and place eggplants
Step 2
Place eggplants in the broiler first at 500 degrees to char for a smokey flavor for 1-2 minutes on each side. You can also blister the skin on a gas stovetop until skin starts to turn a brownish purple.
Step 3
Then roast eggplants (and garlic cloves recommended) in an 375 degree oven until soft about 45 min. Turn over halfway through. The skin should flatten when pressed.
Step 4
Let cool for 15-20 minutes.
Step 5
In the meantime, combine the rest of the ingredients except olive oil in a bowl
Step 6
After eggplant has cooled, split and scrap out the flesh and drain any liquid. Add to tahini mixture. Add salt to taste.
Step 7
At this point you can just mix and eat, but if you prefer it to be a little smoother like a hummus put in a blender or food processor until the preferred consistency.
Step 8
Garnish with a little olive oil and enjoy with your favorite bread, crackers and veggies.
Step 9
Enjoy!

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