Baba Ghanoush
One eggplant dish that everyone loves is the famous Middle Eastern dip baba ghanoush. I like to meld the rich flavour of the roasted eggplant with mellow roasted garlic, while piquing the taste buds with the sharpness of the traditional raw garlic. If you wish, further garnish the dip with a few black olives, a handful of pomegranate seeds or some chopped parsley. Serve with pita bread.
Ingredients
- 1 whole head garlic
- 2 medium eggplants (1-1/2 lb/750 g)
- 1/4 cup (60 mL) lemon juice
- 3 tbsp 45 mL tahini paste
- 3/4 tsp 4 mL salt
- 2 tbsp 30 mL olive oil
- 1/4 tsp 1 mL paprika
Preparation
Remove one small clove from garlic; peel, mince and set aside. Pierce skin of each eggplant a few times; place with remaining garlic head on foil-lined baking sheet. Roast in 400F (200C) oven until flesh of eggplant is very tender when tested with fork and garlic is soft, 40 to 45 minutes. Slit each eggplant lengthwise and open; let cool.
Scrape flesh from skin; place in food processor or bowl and mix with lemon juice. Peel roasted garlic cloves; add to eggplant with tahini paste, salt and remaining raw garlic clove. Pulse or mash with fork until smooth. Transfer to plate or serving dish. Drizzle with oil and sprinkle with paprika.
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