Baba Ganoush

Eggplant are starting to come into season, and my favorite way to eat them is in this smoky, creamy dip. The hardest part is peeling off the charred skins, which is made easier by wearing rubber gloves with good finger grips. Take this to a party and watch is disappear.

This recipe first appeared on Suzie’sFarm.com .

Ingredients

2 large eggplants
1 lemon, juiced
2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
1/2 cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper
Pita chips, for dipping

Directions

Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don’t skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Scoop the flesh into a bowl or blender.
Add the lemon juice, tahini, garlic, parsley, and a little salt and pepper. Blend together until smooth. Feel free to add more lemon juice, more salt and pepper, it will vary depending on the size of your eggplant. Serve with pita chips.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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