Baba Ganoush (Eggplant dip)

By October 11, 2016
 4 small eggplants
 1 whole head garlic
 1 pt (2 cups) cherry tomatoes
 Oil
 1/4 cup tahini (tahini is sesame seed paste, so if you prefer you can use another mild-tasting nut or seed butter, or omit entirely)
 1 teaspoon salt
 Juice from 1 whole lemon (or 2 tbsp)
 3 additional tbsp olive oil
 Optional additional garnish: Minced fresh herbs (parsley, cilantro or basil), toasted pine nuts or crumbled feta
1

Turn the oven to broil*. Wash the eggplants and pierce all over with the tongs of a sharp fork, but leave whole. Place on a baking sheet lined with tin foil, close to the broiler. Broil until blackened, about 10 minutes, turning once.

2

Cut off the tops of the garlic but keep the bulb intact. Place n the middle of a square of foil, and drizzle the exposed cloves with olive oil. Bundle up the garlic in the foil.

3

Wash 2 cups (1 pt) cherry tomatoes and drizzle with oil. Set on a small rimmed baking sheet.

4

Place the garlic packets on the same baking sheet as the eggplant, and adjust the temperature to 375. Bake the garlic and eggplant for 30-45 minutes, and add the sheet pan of tomatoes for the last 15 minutes (tossing once). The eggplant should look flattened and soft when it's done.

5

Remove the garlic and eggplant from the oven and let cool. Once cool, squeeze the garlic into a food processor, followed by the tahini, salt, lemon juice, and the 3 extra tbsp olive oil.

6

Remove the eggplant pulp from its skin, and place in the food processor. Pulse a couple of times until you have a creamy mixture. Place in a container and store in fridge for up to 5 days. Serve with cherry tomatoes on top and/or your choice of additional garnish (olive oil, fresh herbs, pine nuts, feta cheese) crumbled over top.

* You can also do this outdoors on a grill-- 20 minutes over high heat, turning every 5 or so minutes. Add the garlic pouches to a part of the grill with less direct heat.

Ingredients

 4 small eggplants
 1 whole head garlic
 1 pt (2 cups) cherry tomatoes
 Oil
 1/4 cup tahini (tahini is sesame seed paste, so if you prefer you can use another mild-tasting nut or seed butter, or omit entirely)
 1 teaspoon salt
 Juice from 1 whole lemon (or 2 tbsp)
 3 additional tbsp olive oil
 Optional additional garnish: Minced fresh herbs (parsley, cilantro or basil), toasted pine nuts or crumbled feta

Directions

1

Turn the oven to broil*. Wash the eggplants and pierce all over with the tongs of a sharp fork, but leave whole. Place on a baking sheet lined with tin foil, close to the broiler. Broil until blackened, about 10 minutes, turning once.

2

Cut off the tops of the garlic but keep the bulb intact. Place n the middle of a square of foil, and drizzle the exposed cloves with olive oil. Bundle up the garlic in the foil.

3

Wash 2 cups (1 pt) cherry tomatoes and drizzle with oil. Set on a small rimmed baking sheet.

4

Place the garlic packets on the same baking sheet as the eggplant, and adjust the temperature to 375. Bake the garlic and eggplant for 30-45 minutes, and add the sheet pan of tomatoes for the last 15 minutes (tossing once). The eggplant should look flattened and soft when it's done.

5

Remove the garlic and eggplant from the oven and let cool. Once cool, squeeze the garlic into a food processor, followed by the tahini, salt, lemon juice, and the 3 extra tbsp olive oil.

6

Remove the eggplant pulp from its skin, and place in the food processor. Pulse a couple of times until you have a creamy mixture. Place in a container and store in fridge for up to 5 days. Serve with cherry tomatoes on top and/or your choice of additional garnish (olive oil, fresh herbs, pine nuts, feta cheese) crumbled over top.

Baba Ganoush (Eggplant dip)

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