Fresh veggie and bean dips are so versatile and delicious. My friend Patti is having a girls get together at her house tonight and since it’s the middle of the work week, I thought I’d make something healthy, yummy and quick. And Baba Ganoush fit the bill. Here’s my version:
Garlic Girl’s Baba Ganoush
Ingredients
1 medium to large eggplant
6 cloves garlic
kosher salt to taste
the juice of one lemon
1/4 cup Tahini (sesame paste)
2-3 tbls extra virgin olive oil
fresh parsley to garnish
Preparation
Make slits all over eggplant and stick garlic cloves in about 4 of the slits. I do this by holding the little slit open with a butter knife.
Bake the whole eggplant for one hour at about 375. Once cooked, remove the skin and place the flesh in a collander and press with large spoon to remove some of the excess moisture.
In food processor, mix together all the other ingredients until smooth.
Serving Suggestion:
Put in bowl and serve as an appetizer with your favorite flatbread, baquette or veggies.
Enjoy!
Nina's Baba Ganoush is delish! I tried it at Patti's party and ate way more than my share.
Thanks Ladonna – now it's your turn to start a food blog!