Garden training picnic, 9/19/12
This Middle Eastern eggplant dip is smooth, creamy, tasty, and a perfect introduction to eggplant for people who can be put off by its unusual texture.
- 2 medium eggplants*
- 4 cloves garlic*, minced
- 3 tablespoons lemon juice
- 1/4 teaspoon salt, plus more to taste
- 1/4 cup olive oil
- 1/2 cup parsley* leaves, chopped
Cook the eggplants directly on a burner (high heat) or on a hot grill. Continue to cook until the skin is completely blackened and the inside is completely soft, about 20-30 minutes. (Alternatively, you can cut the eggplant in half, place it cut side down on a baking sheet, and bake at 450 until completely tender – less mess, although you miss out on smokiness.) Once eggplant is cooked, place in a tightly covered dish to steam for 15-20 minutes. Then, uncover and allow to cool. Peel cooked eggplant using your hands.
Into a food processor, add cooked eggplant flesh, garlic, lemon juice, and salt. Blend thoroughly. Then, with the motor running, add the olive oil in a thin stream. The baba ghanoush should become lighter in color and creamy. Add chopped parsley and pulse briefly to combine. Add additional salt to taste if needed.
Serve with crackers or pita.
*These items can be grown right in your garden.