Roasted Eggplant Baba Ganoush.
Even though I have a bad habit of declaring too many “favorite” things, eggplant really and truly is one of my top five favorite foods. In fact, if I had to make a list it would probably go (in no order): eggplant, avocado, olives, mushrooms, peanut butter.
So while this particular dish is typically an appetizer, I am pretty sure I could just sit down and eat the whole bowl for lunch. :) And don’t even think about telling me that you “don’t like eggplant” until you at least give this a try. Trust me, you won’t even know it’s there. I didn’t steer you wrong with the Brussels sprouts, did I?
Roasted Eggplant Baba Ganoush
Ingredients: (appetizer serves four)
- 1 large eggplant
- 1 tbsp olive oil
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp salt (or to taste)
To Prepare: This is another one of those recipes that is just way too easy, and yet the product is so delicious that you can’t believe there are only 5 ingredients. Start with your eggplant – using a fork, poke a few holes on each side. Then place it in a baking dish and bake (uncovered) at 375 degrees for at least an hour. All of the flavor of this dip comes from the roasting, so the longer the better (within reason).
After an hour or so, you should have a wrinkled eggplant that is caving in on itself. Perfect.
Using a few paper towels, carefully pick up the eggplant (it will be HOT!), and chop the top stem off. Then cut a slit down the middle, so that it opens up to reveal all the gooey good stuff inside.
Scrape the flesh of the eggplant (which should be very soft) directly into the bowl of your food processor.
I used my handy multi-purpose grapefruit spoon for this, but you can use a regular spoon too. Just put a little extra muscle behind it.
Continue to scrape until all of the flesh is removed, and all that remains is the thin peel (which you can throw away).
Next add the lemon juice, olive oil, and tahini to the eggplant and give it a whir!
Season to taste with salt. SO ridiculously easy – it’s actually kind of embarrassing.
The final dip is earthy and absolutely delicious. I think it’s best served warm, but you can also chill it if you prefer.
This would be an easy, healthy appetizer to serve at an upcoming party or holiday get together.
Just make sure you get a bite before you set it out, because once the guests arrive it will be going…