Saturday, October 17, 2015

Baba Ganoush or Eggplant Dip

If you love hummus, you will love this Baba Ganoush. No special tools needed here but a food
processor is helpful! I used only one large eggplant for this recipe. You can easily double it and make it for a party. It is low in calories and great with homemade pita chips. This is one snack you don't have to feel guilty about. A touch of plain yogurt adds a extra zip. The garlic can be roasted or added fresh. I have a garlic mincer which comes in handy. If roasting the garlic add double. I didn't have a paper bag handy and used a covered Tupperware bowl to get the skin to easily peel off.

Baba Ganoush (Eggplant Dip)

1 lg. eggplant
2 cloves garlic
1-2 TBSP lemon juice
2 TBSP Tahini
2 TBSP plain yogurt
1/2 to 1 tsp. Kosher salt
2 TBSP olive oil

Pierce the eggplant all over with a fork. Use your stove top burners to char the eggplant. It may crackle or catch fire at times. This is part of the process. This takes some time. Use tongs if it becomes too hot to handle.  Pre heat your broiler and put eggplant on a cookie sheet. Broil for 10-15 minutes. Remove from oven and place in a paper bag or a covered Tupperware bowl. Peel
off the eggplant skin. A paper towel can be used to get the remaining char off. Cut off the bottom of the eggplant. Then cut it in half. You will see the seeds in channels on the bottom of the eggplant. Cut slits upwards and use the knife to get the seeds out. The seeds won't kill you, but they may be bitter. Roughly chop the eggplant and place in a food processor. Add the Tahini, yogurt, salt and olive oil.  You may add more olive oil if you think it's too thick. Pulse until smooth. Add more salt to taste and the lemon. Pulse a few more times until smooth. Place in the fridge to completely cool. Top with cilantro and enjoy with pita chips.

Pita Chips

1 bag Kangaroo brand pita pockets
PAM or olive oil
a cookie sheet

Turn the oven to 350 degrees. Cut the pitas into 4-6 pieces each pita half. Spray with Pam or toss in some olive oil to coat. Top with Kosher salt. Bake for 5-7 minutes per side. Remove and let cool.

No comments:

Post a Comment