7 hours ago
Thursday, December 19, 2013
This is a twist on Baba Ganoush, that wonderful Middle Eastern Eggplant dip.
I took a recipe from the book PLENTY and made it my own by roasting a head of garlic to nutty sweetness, instead of using raw garlic, which can sometimes have a bitter aftertaste.
I also added a dash of cumin (my favorite dried spice in the world).
During the holiday season all the dips seem to be laden with fat & calories.
This is a healthy and delicious alternative to that sour cream and onion mix that you planned on serving (who are you?).
This is very pretty for Christmas or New Year's, and I will be making it again in the summer with my garden's fresh eggplants and bell peppers.
I am an eggplant lover, as you know, and this was the yummiest version of eggplant dip I have had.
Roasted Eggplant Dip w/ Tahini: (you can double the recipe if you are having more than 4 guests because 2 people could eat the whole batch!)
2 large Italian eggplants, cut in half the long way
2 red bell peppers, seeded and sliced
olive oil & kosher salt for roasting
1 whole head of garlic, unpeeled
1 tsp dried cumin
2 tbsp fresh lemon juice
3 tbsp tahini
pomegranate seeds and fresh cilantro for garnish
Lay the eggplant halves on a heavy baking sheet and make X scores in them. Brush the eggplants w/ olive oil and sprinkle with kosher salt.
On the same baking sheet, lay the red peppers (you can also leave them whole), next to the eggplant and drizzle w/ a little olive oil.
Drizzle some olive oil on the garlic head and wrap tightly in a little tin foil packet (I love the old school word "tin foil" instead of aluminum foil!). Place the foil packet on the baking sheet with the other vegetables.
Roast everything at 425F for about 35 minutes, until the peppers and eggplants are getting charred.
When everything is cool enough to handle, scoop out the eggplant pulp with a spoon, it will come out easily.
Peel and chop the peppers and push those yummy roasted garlic cloves out of their skins, using your fingers. Place all together in a bowl and add in the lemon juice and cumin. Mix and taste for seasoning. The dip will most likely need more salt.
Place 3 tbsp of tahini (sesame seed paste) over the top and swirl into the dip gently. Decorate the top with fresh pomegranate seeds and chopped cilantro.
Enjoy with pita chips and try not to eat the whole thing!