Easy Dip Recipes – Baba Ganoush

Okay, so after I posted about the free eggplants I scored from Mr. Produce guy this morning, several of you suggested I make a dish called Baba Ganoush. Baba what?  Never heard of it.  Until YOU brought it to my intention.

What have I been missing all these years?  Seriously, this stuff is better than chocolate… Ummm hang on, let me re-think that one.  Yes.  Baba Ganoush is pretty much the est stuff on earth.

Dear Handsome Husband, you better get home quick before I eat it all.

Nuff’ said.  Go find yourself an eggplant and make some Baba Ganoush right away!

Ingredients {adapted from food.com}

1 large eggplant
1/4 cup tahini sauce {I got mine free from Vitacost}
3 garlic cloves, minced
1/4 cup lemon juice {I used bottled}
1/8 teaspoon ground cumin
1 tablespoon extra virgin olive oil {I like ZOE* brand}
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup roasted red peppers or Kalamata olives {I used peppers}
dash of salt

Directions

Preheat  oven to 375 degrees.

Fire up the bbq, poke a few holes in the egg plant with a fork and grill on each side for about 4 minutes each until each side of the egg plant has a nice roasted texture to it.

Place the roasted eggplant on a lined baking sheet {I used a silpat*} and bake until soft {about 20 minutes}

When the eggplant has finished cooking, let it cool on the pan for about 10 minutes.  Cut the stem off and peel the skin off slowly.

Toss all the ingredients {except the olive oil} in a blender {I used my Blendtec*} and pulse until smooth.

Transfer to a serving dish, make a well in the center and fill with 1 tablespoon of olive oil.

Serve with hearty chips or thinly sliced french bread.

Looking for more easy dip recipes? Check out Great Party DipsBy Peggy Fallon.  The book has a 5 star rating and Amazon currently has it in stock and ready to ship.

*Direct link to Amazon product