Baba ghanoush is a traditional middle eastern dish of mashed eggplant, tahini (sesame paste), and spices. Much like its counterpart hummus (made of chickpeas), baba ghanoush is an healthy and exotic substitute for high-fat spreads such as butter or cream cheese. This baba ghanoush is vegan and gluten-free, though we do recommend spreading it on whole-wheat pita bread, toast, bagels, english muffins, or using it as a vegetable dip!The Ingredients:
- 2 medium or 3 small Italian eggplants
- 1 tbsp olive oil
- 2-3 tbsp tahini
- 2-3 cloves garlic, crushed and minced
- 2-3 tbsp lemon juice
- 1 1/4 tsp salt
- 1/8 tsp chili powder
- 1/4 - 1/2 tsp cumin
How to Make it:
to 375 degrees F. Wash and pat dry the eggplants; with a fork, poke several sets of holes over the entire surface of each fruit. To smoke them, all you have to do is place each fruit directly on a stovetop burner for about 15-20 minutes, turning them every 5 minutes; PLEASE be sure to remain in the kitchen and within view of the stovetop as you complete this step to ensure the safety of your family and home! Remove the eggplants from the flame and place them in a baking pan or dish; bake the fruits for 20-30 minutes, or until extremely tender. Once removed from the oven, allow to cool at least 10 minutes prior to handling as they will be extremely hot inside. Carefully slice each eggplant lengthwise and scoop out the tender flesh into a mixing bowl; discard the outer skin and stem in your compost bin. Add all of the other ingredients and stir. Use a bermixer (also called an immersion blender; shown below) or food processor to puree the ingredients. If you do not have these tools, you can use a handmasher, but the baba ghanoush will be chunkier. Chill the finished dip, serve, and enjoy!
Steps in making baba ghanoush: scoop, puree, and enjoy
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