Sunday, September 18, 2016
Baba Ganoush is a very similar Mediterranean dip to hummus, made with eggplant.
I was sneaky and tricked my daughter into eating it, she loved it. But, claims to hate eggplant. Poor kid just can't trust her sneaky Mom anymore! haha.......
The funniest thing. I was growing eggplant in the garden this year, I got about 5 eggplant then the plant stopped producing, not sure if that is normal?
I was struggling on finding ideas how to use them, or way to use them that we really liked.
Then I found this dip, sounds great but, I had no more eggplants. So I went out and bought one. Checked in the garden the next day - and guess whats growing again?! Yup more eggplant.
What you need:
1 large eggplant
1 large clove of garlic
2 tablespoons lemon juice
2 tablespoon tahini
1/4 tsp cumin
1/4 tsp cayenne
2 tablespoons greek yogurt (plain)
2 tablespoons cucumber, shredded (drained of water)
1 tablespoon feta
2 tablespoons parsley, chopped
How to make it:
Preheat oven to 375 degrees
Cut your eggplant lengthwise, brush with olive oil and place face down on a tin foil lined baking sheet.
Bake for 1 hour
While that is baking, mix together in a food processor garlic, lemon juice, tahini, cumin , cayenne, greek yogurt, cucumber and feta.
Process well and set aside.
Once your eggplant is done let it cool enough to handle then next peal away the skin.
Discard the skin , place eggplant in a bowl and sprinkle with sea salt. Cover with foil and let sit for 20 minutes, uncover and drain water from egg plant.
Place eggplant in food processor with your yogurt mix and blend well.
When that is finished add to a bowl and fold in the parsley.
Chill for at least two hours
Garnish with parsley if desired.
Serve with pita bread, pita chips and or vegetables.
Hope you enjoy!
* I adapted this recipe from Little Spice Jar's original dish.