Baba Ganoush

Recipe author: Gracie Schatz

By using an entire head of fresh garlic and sautéing most of it, you end up with a sweet, rich garlic flavor and just a bit of kick from the raw garlic. To make this dip even more delicious, cook the eggplant on a hot grill until it is totally burnt on the outside and tender to the touch. If you have a gas range in your kitchen, you can use kitchen tongs to hold the eggplant directly over the flames until it starts to blister, then transfer it to the hot oven for added smokiness!

Category: Dips

Preparation Time: 30 minutes  

Cooking Time: 10 minutes

Ingredients:

- 2 large globe eggplants

- 1 head garlic

- 3 Tbsp freshly squeezed lemon juice

- 1/4 cup olive oil

- 1 cup freshly chopped parsley

- 2 Tbsp tahini

- 2 tsp salt

To Garnish:

- 1 Tbsp toasted sesame seeds

- 1 tsp chili flakes

- 3 Tbsp olive oil

- 2 Tbsp finely minced parsley

Directions:

1. Preheat oven to 500°F.

2. Place the whole eggplants on a parchment-lined sheet tray and roast them for about 15 minutes, turning them over halfway through. They are done when the skin is burnt and the eggplant is soft and tender.

3. While the eggplant is roasting, peel and mince the head of garlic. Bring 1/4 cup olive oil up to medium heat in a small saucepot and add all but 1 Tbsp of the minced garlic. Cook until fragrant and translucent (about 3-5 minutes), then remove from heat.

4. When the eggplants are cool enough to handle, cut them in half lengthwise and scoop out the flesh. Place it in a food processor or blender.

5. Add the garlic oil, remaining raw garlic, lemon juice, parsley, tahini, and salt. Process until smooth. Taste and adjust seasoning (salt, lemon juice) to your liking.

6. Once the Baba Ganoush is seasoned to taste, transfer it to a bowl and top with olive oil, sesame seeds, parsley, and chili flakes if desired. Enjoy!