Baba Ghanoush
Baba Ghanoush is a popular dip made from roasted eggplants. Its various forms are eaten in Egypt, Greece, Syria, Israel, and all over the Middle East. Roasting the eggplants over a flame gives the Baba Ghanoush a delicious, smoky flavor. Try experimenting with this recipe, adding different flavors, seasonings, and toppings.
1. Preheat the oven to 400 degrees.
2. Poke holes on the surface of the eggplant with a fork.
3. Using skewers or a tool to hold the eggplant, slowly rotate it over a flame from a gas stove or grill. Do this until the skin is charred. If you don’t have access to a flame, you can skip this, but bake the eggplants in the oven longer.
4. Place whole eggplant on a baking sheet and put it in the oven.
5. Rotate the eggplant every 5 minutes while baking. Bake a total of 40 minutes or so.
6. Remove from oven. Peel the skin off.
7. In a food processer or blender, puree eggplant, garlic, tahini, sesame seeds, and lemon juice.
8. Add olive oil, a little at a time, until you achieve your desired consistency. The dip should still be thick.
9. Add sumac, salt, and pepper.
10. Garnish with parsley, olives, and more olive oil.
11. Enjoy with warm pita bread. You can also use it as a spread for wraps and sandwiches, to dip veggies, and just about anything else! Alternatively, process it less so it’s chunkier and serve it as a salad. You can’t go wrong with Baba Ghanoush!
