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Wednesday, April 30, 2008

Vegetarian Recipe of the Week

Baba Ghanouj
(Eggplant Dip)

I decided to stick with one of my favourite recipes this week. Baba ghanouj can be used as a dip, but I find it also tastes great as a dressing for a pita or wrap. Baba ghanouj can generally be found in the supermarket, but this recipe (from Simply Recipes) is much better - it leaves out the main ingredient found in supermarket baba ghanouj: mayonnaise... and really... who needs that junk?

(taken directly from Simply Recipes)


2 globe eggplants (about 2 lbs)
3 Tbsp extra virgin olive oil
2 Tbsp roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
3/4 teaspoon salt
Cayenne pepper
1 Tbsp chopped cilantro


1 Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.

2 Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.

3 Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.

Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.

They even leave a nice little picture!


Ivy said...

Do you think I could replace the eggplant with chickpeas? lol. I bought waaaay too many the other day.. It looks really yummmm

~*~Shadow.Crystal~*~ said...

I can't see why not. Might be much like hummas!