Baba Ganoush
This is a great Middle Eastern recipe and a great way to get some eggplant into your diet. You can serve it with pita bread wedges or sometimes I make Jicama chips (jicama sliced thin and tossed with lime juice and salt) to dip.
Roasting the eggplant can be done on the grill. We regularly stick a couple on any time we are grilling. Even better is to smoke the eggplant, if you have access to a smoker.
Yield: 1-2 cups
Time: 1 hour
Equipment: a food processor or blender
Ingredients:
1 lg eggplant
½ cup olive oil, divided
2 tbs tahini
7 clv garlic
2 limes, juiced
salt to taste
Instructions:
Cut eggplant into half and score the flesh without cutting through the peel. Make cuts about ½ inch apart. Brush flesh with olive oil and sprinkle with salt. Turn salt side down and roast for 45 minutes at 350°.
Scoop out softened flesh into the bowl of a food processor. Add the other ingredients and process with the steel knife until smooth. Slowly add remaining olive oil while processing.