Baba Ghanoush

(Middle Eastern eggplant dip)

Baba ghanoush is a very popular appetizer and dip in the Middle East. Its smoky, rich flavor of the eggplant goes well with wedges of pita bread or with raw vegetables. Try using it as a sandwich spread or rolled up in wraps.

Image by Stu Spivack

Serves 4 to 6 as an appetizer

Ingredients

Eggplant, Italian -- 3
Garlic, minced -- 2-3 cloves
Lemon, juice only -- 1
Tahini (sesame paste) -- 2 tablespoons
Salt -- 1 teaspoon

Method

Preheat oven to 400°F. Place the eggplant on a baking pan and roast in the oven until cooked through, about 45-60 minutes. The eggplant should collapse when it is removed from the oven and begins to cool.
Cut the eggplant in half and remove the pulp. Place the pulp, garlic, lemon juice, tahini and salt in a food processor or blender and and process until smooth.
Remove to a serving bowl, adjust seasoning and drizzle olive oil over the top. Sprinkle with parsley and serve.

Variations

Patlican Salatasi (Turkey): Eliminate the tahini. You can also stir 1/4 to 1/2 cup yogurt into the baba ghanoush to lighten it up a bit. Garnish with paprika.