This is the Baba Ganoush I've always wanted to make. Creamy, with just enough texture and lots of smokey eggplant flavor without bitterness. This recipe is naturally vegan and gluten free, making it a great appetizer for a crowd.
Servings 6to 8
2 - 3eggplantsabout 2 - 2 1/2 pounds
2small cloves garlicfinely minced
1/4cupfresh lemon juice
1/4cupextra virgin olive oilplus more for serving
fresh parsley for serving
ground cayenne for serving
Preheat your broiler to 550F degrees. Line a rimmed baking sheet with aluminum foil.
Place the eggplants on the baking sheet. Poke them just a few times each with a fork.
Broil the eggplant, about 6 inches away from the top heat source, for about 40 to 50 minutes, turning them just a bit every 10 minutes. Once the eggplant have collapsed into themselves and are soft all the way through, they are done.
Remove from the oven and wrap the foil sheet up and around the eggplant. Allow them to steam in the foil packet for about 15 minutes.
Once cooled down a bit, remove the insides of the eggplant and place it in a sieve over a bowl. Using a small spoon, remove any tough seed membranes. Allow the eggplant to drain for about 30 to 45 minutes. Discard any liquid in the bowl.
Place the eggplant in a medium bowl. Add the garlic and tahini. Using a fork, whisk the mixture together until creamy. Add the lemon juice and continue whisking. Drizzle in the olive oil beating until smooth. Add salt, to taste.
Refrigerate the dip for at least 30 minutes before serving. Add a sprinkle of fresh parsley, a few pinches of cayenne pepper and a healthy drizzle of extra virgin olive oil before serving.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com