Roasted Eggplant Dip

"This is my version of what many call "baba ganoush." I learned the Persian version some years back (called 'kashke badamjun') and have played with it over time and adapted it to my tastes. Hopefully you'll do the same."
 
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Ready In:
1hr
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 450°F
  • In a saute pan, start onions on a low flame in a little olive oil and salt and pepper. You want them to caramelize nicely without burning.
  • Place eggplant slices in large bowl and drizzle liberally with olive oil, season with salt and pepper and give a good toss (trick: works well in clean plastic bag, such as [gasp] a trash bag. Just pull out the slices for roasting and toss the bag.).
  • Place seasoned eggplant on baking sheets in single layer and roast until tender, about 15 minutes.
  • When onions are near done add the garlic.
  • In food processor, add all of the ingredients and pulse a couple times.
  • Taste to adjust seasoning, then pulse to desired consistency (I like it a little chunky so I know I'm eating eggplant). You may adjust consistency by drizzling in olive oil while pulsing.
  • Very good with crusty bread or pita or crackers or to stuff roasted tomatoes. Enjoy.

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RECIPE SUBMITTED BY

This may come as a shock, but I really enjoy cooking.
 
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