contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Baba Ganoush

Patricia Reitz

Baba Ganoush (Roasted Eggplant Dip) - ButterYum

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)

Printable Recipe

Ingredients

  • 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

Directions

  1. Preheat oven to 375F.
  2. Line a sheet pan with foil.
  3. Make a small foil package to wrap the garlic cloves in.  
  4. Place foil-wrapped garlic and eggplants, cut side down, on sheet pan.  
  5. 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.
  6. Remove from oven and cool.  
  7. 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.
$6.29
$8.34
$4.39
$7.11