I'm really enjoying my CSA deliveries this year. Last week we got several eggplants so I decided to make Baba Ganoush, a delicous roasted eggplant dip that's made with roasted garlic, freshly squeezed lemon juice, and ground cumin. I like to serve it with salted pita chips. It's really tasty, but the flavor is even better a day or two after you make it.
Baba Ganoush (Roasted Eggplant Dip)
- 2 eggplants, cut in half lengthwise
- 4 large cloves garlic, peeled
- 1/4 cup prepared tahini
- 3-4 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh parsley
- Preheat oven to 375F.
- Line a sheet pan with foil.
- Make a small foil package to wrap the garlic cloves in.
- Place foil-wrapped garlic and eggplants, cut side down, on sheet pan.
- Bake in center of preheated oven for 30-40 minutes, or until the eggplants are soft and their flesh is easy to scoop out of their skins.
- Remove from oven and cool.
- Scoop softened eggplant into a blender or food processor; add garlic, tahini, lemon juice, cumin, salt, and parsley. Pulse to combine; continue pulsing until you reach the consistency you desire. Serve with pita chips or vegetables. Refrigerate leftovers in an airtight container. Makes approximately 3 cups.