I always call a dip like this baba ganoush. I'm not sure if that's actually accurate, so let's just call it yummy eggplant dip. You're welcome to char them directly on a gas stove; that makes me nervous and we now have an electric stove. The broiler (which is what I use) works just wonderfully!
Yummy Eggplant Dip
makes about 2 cups
3 medium-sized eggplants, any variety
½ cup tahini (sesame paste)
salt to taste
3 Tbsp lemon juice (juice of about 2 lemons)
3 garlic cloves/3 tsp minced garlic
pinch of cumin
pinch of cayenne
handful parsley or cilantro leaves (optional, but highly recommended!)
Place the eggplants under broiler on “HIGH” and allow to char. Alternatively, you may do this on a gas burner, placing the eggplant directly on the flame and allowing the outside to char a bit. I prefer the broiler method.
Preheat oven to 375*F. Place the charred eggplants on a foil-lined baking sheet and roast for 20-30 minutes, until very soft and easily poked with a fork. Remove from the oven and allow to cool so that you can comfortably handle them with bare hands.
Split the eggplants and scrape the pulp out into a blender of food processor. Add your remaining ingredients, and blend until smooth. Taste, adding more lemon juice, herbs, or salt as desired.
Serve with a drizzle of olive oil, a sprinkling of more fresh herbs, with crackers, sliced baguette, or pita chips. Can be stored in an air tight container in the refrigerator for about 5 days.
*For another fun option, use as a fresh veggie dip, or smear some baba ganosh onto a tortilla for an added punch of flavor and nutrition to a basic wrap.
-Fiber – helps with regular digestion, keeping the digestive tract happy and healthy, and controlling blood sugar levels
- Manganese – potent antioxidant, helping to reduce inflammation in the body; also necessary for a number of enzymatic reactions
- Folate - essential for DNA replication and health
- Vitamin K – necessary for proper blood clotting and bone health