Baba Ganouj - Eggplant Dip With Sesame Oil Recipe #66662
Middle Eastern eggplant and sesame dip/spread. This is my variation of my father's recipe.
by Toby Jermain
1 hour | 30 min prep
6 cups
- 2 medium dark-skinned eggplants (pierced with fork to let steam escape)
- 4-5 garlic cloves, to taste
- 6 tablespoons tahini (Arabic sesame paste)
- 4 lemons, juice of
- 2 tablespoons water
- salt & freshly ground black pepper
- 1 dash hot red pepper, to taste (cayenne)
- chopped parsley (for garnish) (optional)
- toasted pine nuts (for garnish) (optional)
- pomegranate seeds (for garnish) (optional)
- Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
- Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
- Broil in oven or bake at 450oF until fairly soft.
- Allow to cool enough to be handled.
- Remove most of skin, and mash eggplant.
- If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
- Fit food processor with steel blade.
- With machine running, drop in garlic cloves.
- Add tahini, lemon juice, and water; blend until thoroughly combined.
- Add eggplant, and pulse until coarsely pureed.
- Add salt and red and black pepper to taste.
- Refrigerate for 1-2 hours for flavor to develop.
- Adjust seasonings, including tahini if desired.
- Garnish with parsley, pine nuts, and pomegranate seeds as desired.
- Serve with pita bread or veggies.
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5 stars