Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush

Name: Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 larges eggplants; 118 milliliters minced fresh parsley leaves; 1 lemon, juiced; 4 servings Kosher salt and freshly ground black pepper; 4 servings Pita chips, for dipping; 158 milliliters tahini (sesame seed paste, available in the international aisle at the supermarket)

Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush is a dairy free hor d'oeuvre. One portion of this dish contains around 13g of protein, 26g of fat, and a total of 426 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of middl eastern cuisine. Head to the store and pick up pita chips, parsley leaves, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. It can be enjoyed any time, but it is especially good for The Super Bowl.

Instructions

There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.

Ingredients you will need

Eggplant

Equipment you will use

Stove

For the stovetop method: Turn 2 burners up full-throttle.

Equipment you will use

Stove

Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little.

Ingredients you will need

Eggplant

Equipment you will use

Tongs

Remove from the burner and place on a plate to cool.

For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step).

Ingredients you will need

Eggplant

Equipment you will use

Oven

Place on a baking sheet and roast until softened, about 20 minutes.

Equipment you will use

Baking Sheet

Remove from the oven and allow to cool.

Equipment you will use

Oven

Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.

Ingredients you will need

Eggplant

Ground Meat

Equipment you will use

Cutting Board

Knife

Bowl

Add the lemon juice, tahini, parsley, and a little salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Parsley

Tahini

Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush!

Ingredients you will need

Salt And Pepper

Lemon Juice

Seasoning