Sunday, September 26, 2010

Baba Ghanoush (eggplant hummus)

I would describe Baba Ghanoush as "eggplant hummus".  The base of hummus is chick peas, whereas Baba Ghanoush is mostly eggplant, but the spices and extras are about the same in both.  Baba Ghanoush is a great dip for football games and parties, especially because it's pretty healthy, and it's a great way to use your extra eggplants.

Baba Ghanoush
1 large or 2 medium eggplants
2 tablespoons lemon juice
2 tablespoon olive oil
1 tablespoon fresh cilantro or parsley
2 tablespoons tahini (Sesame seed paste- in the ethic or middle eastern section of your grocery store.  Available in bulk at the East End Co-op)
2 garlic cloves
1 teaspoon cumin
1 teaspoon salt
1 teaspoon ground pepper

Remove the stem from the eggplant, stab a few times with a fork, then wrap in foil and cook in oven until mushy (about 1 hour at 400 degrees, alternatively put it in the oven when you're cooking something else, and if it's a lower temperature just cook it longer).  Let the eggplant cool.  Remove the eggplant pulp from the skin and add to a food processor.  Add all the other ingredients to the food processor as well and process until smooth.  Serve with pita bread or pita chips.  For homemade pita use the recipe from my lamb souvlaki post (shown on the right).

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