A Word From The Cook
“Eggplant lovers light up when they taste this delicious Baba Ghanoush from Erin Coopey, author of The Kitchen Pantry Cookbook. It's a perfect complement to our Mediterranean Style Dinner Party Menu!”
Makes about 2 cups
- 2 Medium-sized Italian eggplants, about 1 1/2 lbs each
- 3 to 4 Tbsp extra virgin olive oil, plus 1 tsp or so for garnish
- Coarse sea salt or kosher salt
- 1/2 Cup seeded and diced tomatoes
- 2 Tbsp tahini (ground, hulled sesame seeds)
- 2 Tbsp freshly squeeze lemon juice
- 1 Tsp coarse sea salt or kosher salt
- 1 Tsp garlic puree or 2 cloves of garlic minced
- 1/2 Tsp ground cumin
- 1 Tsp freshly minced parsley for garnish, optional
- Step 1 – Roast Eggplant
- Preheat oven to 400F.
- Slice the eggplants in half, lengthwise.
- Prick the skin with a fork.
- Brush the entire eggplant liberally with olive oil, and sprinkle the cut-side with salt.
- Place cut-side down on a baking sheet, and place baking sheet in the oven.
- Roast until the eggplant is soft, about 35 to 45 minutes. Remove the eggplant from the oven. Tent loosely with aluminum foil and allow to cool to room temperature.
- Step 2 – Purée Ingredients
- Scrape the seeds from the cooled eggplant. You don't have to remove all of them, just try to get most. (The seeds can be a little bitter.)
- Scrape the remaining eggplant pulp into a food processor.
- Pulse 2 or 3 times to pulverize.
- Add 1/4 cup tomatoes, tahini, lemon juice, salt, garlic, and cumin.
- Purée for 10 to 20 seconds to combine - the longer you process the smoother the dip.
- Step 3 – Garnish & Serve
- Scrape Baba Ghanoush into a serving bowl. Taste to see if you’d like to add additional salt. Top with the remaining tomatoes. Drizzle with 1 teaspoon olive oil and sprinkle with parsley.
- Serve with warm pita bread or our Homemade Pita Chips, tortilla chips, or cucumber slices. It's yummy at room temperature or chilled.
- Leftovers can be stored, covered, in the refrigerated for up to 5 days.
- Cook's Note: Baba Ghanoush can be lumpy or smooth, your choice. If you prefer a little more texture, you can mash the eggplant pulp by hand with a fork and simply stir in the other ingredients.