Classic Baba Ghanoush (Roasted Eggplant Dip)

One of the most popular eggplant dishes in the world, Baba Ghanoush is a Lebanese dip made of roasted or smoked eggplant, tahini, olive oil and spices. It's a sensationally delicious tapestry of flavors and textures. The eggplant is meaty with a rich, earthy flavor and smokey undertones; its complemented by nutty, creamy tahini with a shot of bright lemon.

Go to any Middle Eastern restaurant and there will surely be a rendition of Baba Ghanoush on the menu. It's often served with a spread of pita bread, crackers, flatbreads, pickles and assorted veggies to dip in. Essentially, Baba Ghanoush is the less-well-known partner in the crime of hummus. Not only is Baba Ghanoush exceptionally delicious but it is also supremely healthy as eggplant is rich in fiber, potassium, vitamins K & C and antioxidants. The health benefits of eggplant are combined with those of tahini, a food rich in protein, B vitamins, magnesium, iron and calcium.

About This Baba Ghanoush Recipe

Although Baba Ghanoush sounds exotic, it's actually amazingly easy to make. Simply roast off a couple of whole eggplants, split them and scoop the flesh out, let the flesh strain and mix it with the tahini, olive oil and any flavorings.

This recipe takes a classic approach, seasoning with salt, pepper, lemon, juice, garlic, cumin and mint. If you desire a spicier dip, you can add chili powder and cayenne. For this recipe, the bigger globe eggplants work best.

Ingredients

• 2 medium-sized globe eggplants
• 4 cloves whole garlic
• canola oil for roasting
• cup (65 gram) tahini paste
• zest and juice of 1 lemon
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 tablespoons chopped mint
• salt and pepper to taste

Directions

• Preheat the oven to 425(220).
• Prick the outside of the eggplants several times with a fork, lightly rub them with canola oil and roast them in the oven for 45 to 60 minutes. Turn over halfway through cooking.
• Lay the garlic onto a small piece of foil and drizzle a little oil over them. Wrap up the foil and roast in the oven for the last 15 minutes of the eggplant cooking.
• Remove the eggplants once they are soft with wrinkly skin. They should almost collapse when lightly poked. Allow cooling at room temperature for 15 minutes before handling.
• Use a sharp knife to carefully slice the eggplants in half lengthwise and use a spoon to scoop out the flesh and put it into a colander.
• Generously salt the flesh and let it sit for 15 minutes, this will help draw out any bitter liquid. Press the flesh with the back of a ladle to push out as much of the liquid as possible.
• Take the flesh out of the colander and spread it out onto a cutting board, chop roughly. (If you prefer a smoother dip, you can blend with a food processor.)
• Smash the garlic, mix it with the eggplant and the remaining ingredients in a bowl until smooth. Season to taste and serve room temperature with pita, flatbread, crackers or veggies.