While the oven is still hot from roasted chicken or holiday cookies, might as well use the heat for an appetizer, right? Baba Ghanoush is easy and fun to make. Smooth, creamy, zesty, and smoky–pureed roasted eggplant makes an excellent dip with pita chips or raw veggies. Also, my partner and I got a huge bag of Japanese eggplant from the Asian grocery for $0.99. Hard to beat!
First, toss everything in the oven. Then, toss everything in the food processor. Then, toss everything in a bowl.
- 2 large eggplants, very thinly sliced (about 0.5cm thick)
- 3 large garlic cloves, smashed and peeled
- 1 large onion, thickly sliced
- 2 tbs olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 a lemon
- 1/4 cup of tahini or yogurt
Preheat the oven to 400 degrees Fahrenheit. On a large baking sheet, drizzle 1 tbs of olive oil evenly. Place the eggplant, garlic and onion on the sheet, without overlapping. salt the eggplant and let sit for 5 minutes. Drizzle the rest of the olive oil onto the pan, and add the black pepper. Place the pan into the oven for 10 minutes.
Take the sheet out of the oven and place all the ingredients into a food processor or vita-mix. Squeeze the lemon into the mixture, and add the tahini. Blend until creamy and serve.
I would have had a picture of the final product if my partner didn’t eat it all immediately after it was done! Next time.