Baba Ghanoush (Eggplant Dip)
Adapted from Mi Ae Lipe’s Bounty from the Box
Don’t forget you can freeze this dip for a blast of deep summer in those cold months!
Ingredients
2 large eggplants (about 11⁄4 pounds) 2 level tablespoons tahini
4 cloves garlic, crushed with salt
1⁄2 cup diced onion
1 cup chopped tomato
3 tablespoons fresh lemon juice, or more to taste 3 to 4 tablespoons cold water
1⁄4 teaspoon salt
Dash of freshly ground black pepper
1 teaspoon olive oil
Chopped parsley, for garnish
Finely diced tomatoes, for garnish
Instructions
- Pierce the eggplants in several places with a toothpick. If you are cooking indoors, wrap the whole eggplants in aluminum foil and place them over the open flame of a gas burner; or place them under your oven broiler to cook on all sides until they collapse and begin to release steam. If you are cooking outdoors over coals, grill the eggplants until blackened, collapsed, and cooked through.
- Remove the foil and place the cooked eggplants into a basin of cold water; peel them while they are still hot, and allow them to drain in a colander until they are cooled. Squeeze the pulp to remove any extra juices—they may be bitter. Then mash the eggplant to a chunky consistency.
- In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture turns into a uniform puree. Thin with water. With the machine still running, add the eggplant, salt, pepper, and oil. Taste and adjust seasonings.
- Spread the mixture evenly in a shallow dish and garnish with more pepper, parsley, and tomatoes.
- OPTIONAL: freeze in 1/2 pint or pint amounts to use on sandwiches or as a dip later.
