Ingredients
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1 large Eggplant
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1 clove Garlic
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1 teaspoon Kosher Salt
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½ teaspoon ground Black Pepper
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2 tablespoons fresh Lemon Juice
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2 tablespoons Tahini
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2 tablespoons coarsely chopped Parsley
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1 tablespoon fruity extra virgin Olive Oil
Directions
This Levantine dip and condiment (pronounced baba gahnoosh) means “pampered papa” in Arabic. It’s common on Middle Eastern restaurant menus, but it’s surprisingly difficult to find a truly excellent version. This one is. The key is to drain off the bitter juices that seep from the roasted eggplant as it cools and to get the right ratio of tahini (sesame seed butter, usually found near the peanut butter at the grocery store) to eggplant. Also, use your very best quality olive oil to finish. The fruity flavors will really shine through and complement the eggplant. You’ll love this fluffy, flavorful vegan dip served with the Homemade Pita Chip recipe that follows.
Steps
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1
Done
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Preheat oven to 425° F (220° C). Place the eggplant, cut side down, on a baking sheet. Roast for 45 minutes to 1 hour, or until the eggplant has softened and dimpled. Remove from oven and cool for 15–20 minutes. Drain and discard any liquid that has pooled on the baking sheet. |
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2
Done
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Gently scoop the eggplant flesh away from the skin and into the bowl of a food processor fitted with a metal blade, being careful to remove all of the flesh and avoid including the bitter skin. Add the garlic, salt, and pepper and process until smooth. Add the lemon juice, tahini, parsley, and olive oil. Process again, until light and fluffy. Taste and adjust seasonings as needed. |
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3
Done
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You can prepare this recipe using a manual masher by mashing and really smashing the eggplant with the other ingredients, streaming in the olive oil as you go. Pull the eggplant apart by stretching the sometimes-stringy pulp with the base of your masher. The texture will be a little more rustic than the food processor version, but still very delicious. Serve in a bowl at room temperature with Homemade Pita Chips. |
