Bountiful summer harvests and cooler weather means it the best time to make your own baba ganoush. Whether treated as a side dish or the main event, this creamy dip is relatively easy to come together and immensely satisfying.|
INGREDIENTS:
*Because we had it on, we threw the garlic and lemon on to the grill for a few minutes just to add another layer of flavor. You can make your own tahini by grinding sesame seeds, and if necessary adding sesame oil to get it to the right consistency. Hulled Sesame Seeds will create a smoother tahini while Natural Sesame Seeds will yield a nuttier tahini.
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DIRECTIONS:
For both methods, check the eggplant after 30 minutes. When you touch the skin with tongs or a spatula, the skin should start to collapse, indicating that most of the liquid has been cooked out of the eggplant. The eggplant is ready if you can easily pierce the flesh with a knife. You can let the eggplant cool and then remove the flesh. I was raised in a household that believed the best way to peel cooked food was to do it while hot. If you have stems on the eggplant, grab the stem in on hand and then peel off the skin like a banana. Do this over a bowl. Place into a strainer and let drain for a few minutes. Then, throw the eggplant, 1 Tbsp of Tahini and the other ingredients in to a blender or food processor. Blend until smooth, adding additional tahini to get the baba ganoush to the right consistency. Finish off the baba ganoush with the za’atar and a drizzle of olive oil. You can use chile oil for a bit more color and heat. Serve with pita and raw vegetables and enjoy! |
