Baba Ghanoush
Baba ghanoush is a favorite Middle Eastern dish. The dip is eaten with pita bread or vegetables and sometimes added as an accompaniment to other dishes.
Servings: 4
Ingredients
INGREDIENTS FOR THE DIP
- 1 large eggplant
- 0.13 cup lemon juice
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons sesame seeds
- 1 tablespoon garlic, minced
- 0.5 teaspoon cumin powder
- Salt and pepper, to taste
GARNISH
- Pita bread and or sliced vegetables
Instructions
- Preheat oven to 450°F. Wash the eggplants, pat dry and cut off the stems. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 35 minutes, turning, until the skin is blistered and slightly shriveled. Remove from oven and cool for a few minutes, until easy to handle.
- While the eggplants are roasting, finely chop the garlic, and place it with the sesame seeds and the olive oil together in a food processor. Process on medium speed until fully ground and paste-like.
- Next, cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor, pulsing on and off. Add the lemon juice and cumin, and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and pepper. Add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.
- Serve cold as a dip for pita bread or with sliced vegetables.