My husband and I spend a lot of money on baba ganoush and hummus every week, so I thought I'd try to make them from scratch and see how they stack up. The baba ganoush is very good, and this weekend, I'm also going to try hummus. This is a good recipe, though, I would say for the working girl that buying it from the store is definitely faster.
Ingredients:
1 large eggplant
4 large garlic cloves, skin on
2 T. olive oil, plus more for serving
1/4 c. lemon juice
3 T. tahini (next to the olives in the grocery store)
1 1/2 t. course salt or to taste
paprika for garnish
Ingredients:1 large eggplant
4 large garlic cloves, skin on
2 T. olive oil, plus more for serving
1/4 c. lemon juice
3 T. tahini (next to the olives in the grocery store)
1 1/2 t. course salt or to taste
paprika for garnish
Preheat oven to 425 degrees. Put eggplant and garlic cloves on a rimmed baking sheet and rub with 2 T. oil. Roast together. After 20 mins. or when garlic is soft and golden, remove and allow to cool. Continue to cook eggplant for another 20 - 25 mins. Once you take the eggplant out, it will deflate. Allow to cool for 20 mins.
Once cool, scrape flesh into the bowl of a food processor or blender. Peel garlic and add as well, along with all other ingredients minus the paprika. Process until smooth, then refrigerate. Once baba ganoush is cool, serve with a sprinkle of olive oil and paprika and torn pita bread for dipping.
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