This Middle Eastern eggplant dip is great with crackers, bread or vegetables. Thanks to duodishes.com for this simple blend!
Baba Ghanoush (Middle Eastern Eggplant Dip)
Recipe type: Appetizer
- 4 medium Italian eggplants
- 3 cloves garlic, unpeeled
- Zest of 1 lemon
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- 1 teaspoon sesame oil
- ⅛ – ¼ cup olive oil
- 1 tablespoon fresh chopped parsley
- Smoked paprika
- Place the eggplants on a baking sheet and slide under a preheated oven broiler set to high for 5-7 minutes, turning the eggplants over every minute or so to ensure all four sides are blackened. Remove from the oven and turn off the boiler. Set the oven to 400 degrees.
- Wrap the garlic cloves in a small piece of aluminum foil and place them on the baking sheet with the eggplants. Put the baking sheet back into the oven and roast the eggplant and garlic for 30-35 minutes or until soft. Remove from the oven and allow to cool.
- Once the eggplant and garlic are cool enough to touch, peel the skin off the eggplants and place the meat in the bowl of a food processor. Squeeze the roasted garlic cloves out of their skins and put them in the food processor as well. Add the lemon zest, lemon juice, salt and sesame oil. Secure the lid on the food processor, turn on the machine and drizzle in the first ⅛ cup of olive oil until just combined. Add up to another ¼ cup of olive oil based on your preference.
- Scrape the mixture into a serving bowl and top with the parsley and a sprinkling of smoked paprika. Pair the dip with your favorite crackers, bread or vegetables. If desired, cover and chill for a couple of hours to allow the flavors to build.