Easy and Fragrant Baba Ganoush
Now many of you are going to hate me for adding prepared Parmesan dressing to this classic Mediterranean dip but I had to. While trying to persuade my children to try it, they wouldn't even think of it unless I gave it a little zing of something they enjoy. Come to find out, although I adore the flavor of Baba Ganoush as is, this addition is truly a flavorful marriage. Of course, opt out if it isn't your cup of tea, but think about it regardless.
For 1 Batch(es)
- 1 medium eggplant, about a pound
- 2 tablespoon(s) tahini (sesame paste)*
- 2 tablespoon(s) lemon juice
- 1 teaspoon(s) minced garlic in oil
- Pinch cumin
- Large pinch salt
- 1 cup(s) prepared Parmesan salad dressing, optional
Easy and Fragrant Baba Ganoush Directions
- Preheat oven to 350-degrees F. Place eggplants on a baking sheet and prick with the tines of a fork all over. Bake 30 minutes or until soft on all sides. Remove to cool for 30 minutes or so, or cool enough to handle.
- Meanwhile, combine tahini, lemon juice, garlic and spices until well mixed; set aside. Split the eggplant in half lengthwise, peel and scoop out the seeds and flesh, discarding any liquid. Mash with a large fork or potato masher. You want a chunky texture. Combine with tahini mixture along with Parmesan salad dressing and serve with your choice of dipping "chips".
- Cut pita bread is generally baked until crispy and used for dipping but any of your favorite chip is welcome.
- * Want to have a hand at making this very simple sesame paste? Simply add 1 cup sesame seeds to a dry skillet and cook over medium heat for 4-5 minutes, stirring almost constantly. when darkened, transfer to a blender or food processor along with 1/4 cup olive oil. Puree until smooth, adding more oil if needed to make it slightly runny.