Eggplant Dip

December 31, 2009

Olive Crowned Baba Ghanoush

If there’s someone in your life who claims to loathe the humble eggplant then make sure to call this baba ghanoush. Baba ghanoush is much more fun to say than eggplant dip. Once salted, grilled, garlicked and pureed, the eggplant will be both unrecognizable and unloathsomeable. Here’s how to make it. It’s super easy and would make a yummy, healthy dip to serve at your New Year’s Eve party.

Makes about 1 cup

2 large-ish, fat-bottomed eggplants

1/2 teaspoon sea salt, plus more

1 tablespoon of extra virgin olive oil, plus more

2 tablespoons tahini

1 garlic clove, chopped

a good pinch of dry-roasted and roughly ground cumin – read here for how-to, at the bottom of the post

1/2 lemon, juiced

optional: garnish with olives and a drizzle of olive oil

First thing to do with your plump purple eggplants after washing, of course, is to slice into rounds about 1/2 an inch thick. Sprinkle each side of the eggplant slices with the ‘plus more’ quantity of sea salt, be generous but not crazy. Let sit in a colander for 45 minutes to an hour, this will pull out their water. You can prep the rest of your ingredients while the water extraction is taking place. Or, if that won’t occupy enough of your time, do what I did and head to the closest mirror to fret over your costly new hair-do. Yikes. Return from the mirror on the wall, pre-heat your bbq, grill or broiler, and blot the large coins of eggplant dry. Drizzle the coins with a generous quantity, the ‘plus more’, of olive oil. Now grill or roast these coins, get them smoky-looking, this is their flavour. Well, part of their flavour. It took me about 15 minutes on one side, and 10 minutes on the other. Allow to cool and then pull off their tough, dark skins and discard. Throw the charred eggplant meat into your food processor along with 1 teaspoon of sea salt, 1 tablespoon of olive oil, tahini, garlic, cumin and lemon juice. Puree until you have a really creamy looking dip. If it’s not quite super-silky, drizzle in another bit of olive oil. That should do. I garnished my baba ghanoush with Smoked Olive Oil and Cerignola olives from Dundarave Olive Company in West Vancouver.

Happy New Year – here’s to happiness, good health, great friends, family and delicious food!

Smoky Eggplant Coin


4 Responses to “Eggplant Dip”

  1. court e nay said

    I loathe eggplant but I love this dip.

  2. katie said

    Ditto Courtney! The dip is nothing like revolting eggplant usually is…
    That first picture looks like a spaceship that arrived from Planet Delicious! YUM!
    Happy New Year Peeps!

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