I'm a big fan of eggplant and enjoy it pretty much any way it's prepared. I especially love it cooked and then mashed up to make the most delicious of dips when mixed with tahini and a few other ingredients. The eggplant is cooked well and takes on a smokey flavor. It's great served with pita, vegetables, or as a side to grilled meat. If you make this make more than you need because it disappears quickly.
Ingredients for Baba Ghanoush:
2 eggplants, about 1 pound each
2 tablespoons tahini
7-8 teaspoons fresh lemon juice
2 cloves garlic, minced
1/4 + 1/8 teaspoon kosher salt
Time-Saving Tip: The dip can be made a day in advance and stored in the refrigerator.
Let's see what we need.
We're ready to cook.
The eggplant needs to be well cooked and charred. You can cook the eggplant in a few different ways. If you have a gas stove you can hold the eggplant over the flames and rotate. You can grill the eggplant or it can be broiled. Since the eggplant has to be well cooked and quite soft it can become a bit messy. The neatest scenario is to place the eggplant on a foil-lined cookie sheet and place in the broiler. The pan and foil will collect any juices or drips. Cook until very soft; the eggplant will become charred. Once cool enough to handle push away the skin and scoop out eggplant and transfer to a bowl. Make sure you leave any of the skin behind.
Using a fork mash up the eggplant well. Remember that this is a dip so you want to be able to scoop it up. Once mashed, add the tahini, garlic, salt, and lemon juice; combine well. Taste and add additional salt or lemon juice as needed.
It's ready! My sons love this and as you can see couldn't wait for me to take a picture before digging in. I don't blame them. The smokiness of the eggplant mixed with the tahini and lemon juice produces a silky and flavorful dip. Give this a try and I bet you'll love it.