Baba Ghanoush

Baba Ghanoush

Roasted Eggplant Dip

Ingredients

2 small-medium eggplants
(I prefer the "Casper" or white eggplants. If you use a  regular eggplant, one medium would probably work fine.)  
3T  Tahini  

Tahini is roasted sesame paste. Typically found in the Greek/Mediterranean section of your supermarket. Look at the ingredient list, be sure to get all natural, pure sesame seeds, no other fillers. 

3T  Lemon Juice

3 cloves minced garlic  To be honest I used 4 because I Like garlic!

1-2 T sesame seeds  You can omit these if you choose or just use one T

Salt/Pepper to taste

1T  EVOO

2T  Sour Cream  I prefer Daisy light sour cream, great flavor for a light. Or, you could also use Greek Yogurt instead.     
(If you like a little heat, roast one hot pepper when you're roasting your eggplant.)

1. First thing is to roast the eggplant. I roasted them on the grill, on a higher heat until their black  all over. If you don't want to use the grill, you could do the same thing on your gas stove burner. Then, I moved it off the heat, left the grill on medium and left it on for another 15-20 minutes.  If you were using the stovetop, after the skin is all black from the frames, wrap in foil, place back on burner on low heat for 20-30 minutes or so.  If you chose to add the pepper, roast w/the eggplants.


If you'd rather use the oven, preheat to 400'  Rub olive oil over eggplant, when using this method make sure you poke some holes in the eggplant (so they don't explode in the oven :) Place eggplants on cookie sheet and roast in oven for about 30 minutes, turn them at least once or twice during that 30 minutes.


Whatever method you use, when you remove from oven, or off the burner, place in glass bowl and cover with plastic wrap, it will make peeling the skin off easier. (When I used the grilling method, I didn't need to do the plastic wrap because the skin just came off.)


2. Remove skin from eggplant. (This pic shows the eggplant after they've been peeled) Some people like to remove the seeds, they think it effects the flavor. I did remove some, easy to swipe with a knife, but I didn't get all of them, no stress.)


3. I let the eggplants soak on paper towels, changing the the towels over night. I left them on the counter for an hour or so, then placed in frig wrapped in paper towels, it releases a lot of water, giving the eggplant more flavor.  I would recommend letting them sit on paper towels for at least an hour.


4.  Place eggplant, tahini, minced garlic, lemon juice & sesame seeds  in a blender or food processor and puree. (If you used the pepper, place in food processor w/other ingredients.) Season with salt & pepper, pour into small bowl & add 1T EVOO, stir. Cover bowl & chill in refrigerator for at least 3 hours. 


5. Stir in the sour cream or yogurt.


6.  Taste, see how you like it, don't be afraid to add a splash of lemon juice if you think it needs it or a little more pepper. My best tip in cooking is to taste & don't be afraid to make changes as you like.  


Serve with pita bread and/or fresh vegetables.