This baba ganoush (aka roasted eggplant dip) is a non-recipe recipe, which is to say it's how I cook most of the time. It's creamy, delicious, healthy, and easy, and it hits that tangy, umami spot that we all jones for sometimes.
- I medium eggplant (or about 3/4 of a large eggplant) or 2-3 Japanese eggplants (the long skinny ones)
- 2-3 TB Tahini
- Juice of 1 lemon
- olive oil
- 1 minced clove of garlic (or more or less to taste)
- sea salt
- optional: red pepper flakes, and chopped fresh herbs such as parsley or dill
Preheat the oven to broil.
- Slice the eggplant into approximately 1/4 inch rounds. If using Japanese eggplant, slice on a diagonal to make larger slices. (Optional: sprinkle with salt and set it a colander for 10 - 20 minutes to drain excess liquid. Then rinse & pat dry. I totally skipped this step, but if you're feeling ambitious, go for it! It will only make the dip that much better).
- Toss in a large bowl with olive oil to coat and sea salt to taste, then spread out on a baking sheet.
- Place the baking sheet on the top rack under the broiler and roast for 5 - 10 minutes until dark golden brown and starting to crisp; turn half-way through.
- Let cool, and combine with the remaining ingredients (except fresh herbs if using) in a large bowl (the same bowl you tossed it in will work!) and blend with a stick blender. Or blend in a food processor.
- Thin with a bit of water to get desired consistency, and taste to adjust seasoning (more salt, red pepper flakes, herbs, garlic, lemon juice, etc), then blend again. Top with herbs if using, and a drizzle of olive oil, mostly because it looks so pretty.
Ta-da - easy baba ganoush! Serve with veggie slices, tortilla chips, or toasted pita wedges.
Grow Happy, Grow Healthy