I've found it really neat that Middle Eastern food has slowly established a prominent place in the minds of foodies in recent years. Everyone is familiar with hummus and falafels, and a lot of folks are learning about and enjoying some of our other favorites, like kibbeh, tabouli salad, grapeleaves, and baklava. Here I present to you a family recipe for Baba Ghanoush that is not only super easy to make, but will undoubtedly become a favorite go-to dip to serve up at social gatherings. Enjoy!
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Step 1: Prepare and Gather Ingredients
2 Large Eggplants
½ Bunch Curly Parsley
1 ½ C Sesame Tahini
1 ½ T Minced Garlic
1 T Ground Cumin
2 t Coriander
Zest of 1 Lemon
Juice of 3 Lemons
1 tsp Salt
¼ tsp Black Pepper
1 tsp Sugar
½ C Olive Oil
On a cutting board, make slices into the eggplants. I do four deep stabs on four sides of the largest end, and 2-3 stabs into the smaller end. Bring a skillet (or lightly greased pan) to medium-high heat and cook eggplants for 10 minutes on four sides (total 40 minutes). When finished, place the eggplants into a medium bowl and immediately cover with foil. Let cool for 20 minutes, remove foil and scoop out the pulp of the eggplants into a food processor.
Step 2: Process and Plate Your Baba
Add the remaining ingredients and process for 5 minutes. Uncover the processor and taste for saltiness and lemony-ness, making adjustments as needed. Also, when this process is done right (and it usually comes down to how well the eggplants were cooked through) you will be presented with the creamiest and most delicious baba you’ll likely ever to enjoy. If it’s not super creamy by this point you should process for additional time to smooth it out and add another ¼ C olive oil. Serve with veggies or pita to dip.
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