Prep 10 mins
Cook 40 mins
A delicious dip made from roasted eggplants from followthecook.blogspot.com
- 2 large eggplants
- 2 tablespoons lemon juice
- 1 garlic clove (minced)
- 6 slices pickled jalapeno peppers
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup tahini paste
- 2 tablespoons olive oil
- Start by heating your oven to 425 degrees. Once the oven is up to temperature, place both eggplants (whole) on a baking sheet. Roast for 30-40 minutes, or until VERY soft. The skin may actually look a little burned, but this is perfectly normal. Allow the eggplant to cool for about 30 minutes before handling. Once cool, remove the skin from the eggplant and discard. You will use the gooey insides as a base for your dip. Trust me, this will get a little bit slippery and messy, but it's all going to be good eats in the end. Place the eggplant into a food processor along with all of the other ingredients. Process until very smooth stopping every 10 seconds or so to scrape down the sides of the food processor. Season well with a good amount of salt and black pepper, and serve with chips. I chose to use little mini pretzel chips, and they tasted great. Baba Ganoush is traditionally served with pita chips, but hey no one says you have to be authentic every time. Enjoy!
For me and DH this was a 10 star. loved the fusion flavor of adding jalapeno to it. The only thing I did different was probably add a bit more lemon juice. I easily halved this recipe. Thanks for perking up a traditional meal. Made for PAC Spring '09.