Eyes Wide Open

Baba Ghanouj (click to enlarge)

This is usually just a photo blog but today I am going to share a recipe with my photo. Watching a television cooking show one afternoon before Christmas (In the Kitchen with Stefano Faita) I saw this recipe that looked easy enough so I bought some eggplants and gave it a try. It turned out very well so I scooped it into these little stoneware pots I found at the Dollar Store, secured the lids to the pots with elastic glitter cord, and presto, I had a few little gifts to bring around to my neighbours. This dip is very tasty and healthy too!

INGREDIENTS

2 medium to medium large eggplants

Salt and freshly ground pepper, to taste

Olive oil, as needed

1 head garlic, for roasting with eggplant

1/4 cup tahini paste

Juce of 1 lemon

1 tsp. ground cumin

1 tsp. ground coriander

1 to 2 garlic cloves, finely chopped for a more garlicky flavour (optional)

Olive oil, for drizzling (optional)

Paprika, for garnishing (opitional)

Handful chopped mint or parsley, for garnishing (optional)

Flatbread or grilled pita breads, for serving

PREPARATION

Preheat oven to 425 degrees F. Brush baking sheet with a little olive oil.

Cut eggplant in half. Transfer to prepared baking dish, cut side down. Drizzle eggplant with olive oil. Season with salt and pepper.

Cut just the very tip off the head of garlic. Drizzle garlic with olive oil and season with salt and pepper. Wrap in foil. Add to baking sheet with eggplant.

Roast eggplant and garlic until both are golden and tender, about 45 to 50 minutes.

Scoop out meat of eggplant from skin. If needed, let strain to release any excess water.

Add roasted eggplant, roasted garlic, tahini paste, olive oil, lemon juice, cumin, coriander, and salt and pepper to food processor. (I used a hand blender) Puree until smooth, drizzling more olive oil, if needed. For a thicker dip, add more tahini paste. Taste and adjust for seasoning. For a more garlicky flavour, add finely chopped fresh garlic.

Transfer dip to serving dish. Garnish with drizzle of olive oil, paprika, parsley or mint, as desired. Serve with flat bread or grilled pita bread.

Yield: About 3 cups.