Baba Ghanoush, which is as fun to say as it is to type, is a traditional eggplant dip. You can serve it with raw vegetables, pita chips, or whatever you desire.
Please note, the following picture and recipe comes from the All Recipes website, http://allrecipes.com/Recipe/baba-ghanoush-2/detail.aspx. A great site to check out. My picture is not nearly so pretty!
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in a food processor, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
The summer season, when we can find so much variety at our farmers markets and grocery stores, is the perfect time to try something new. If you aren't experienced with eggplant, I encourage you to try it! It turns out my hubby also enjoyed this dip!