Baba Ganoush (Eggplant dip)
Turn the oven to broil*. Wash the eggplants and pierce all over with the tongs of a sharp fork, but leave whole. Place on a baking sheet lined with tin foil, close to the broiler. Broil until blackened, about 10 minutes, turning once.
Cut off the tops of the garlic but keep the bulb intact. Place n the middle of a square of foil, and drizzle the exposed cloves with olive oil. Bundle up the garlic in the foil.
Wash 2 cups (1 pt) cherry tomatoes and drizzle with oil. Set on a small rimmed baking sheet.
Place the garlic packets on the same baking sheet as the eggplant, and adjust the temperature to 375. Bake the garlic and eggplant for 30-45 minutes, and add the sheet pan of tomatoes for the last 15 minutes (tossing once). The eggplant should look flattened and soft when it's done.
Remove the garlic and eggplant from the oven and let cool. Once cool, squeeze the garlic into a food processor, followed by the tahini, salt, lemon juice, and the 3 extra tbsp olive oil.
Remove the eggplant pulp from its skin, and place in the food processor. Pulse a couple of times until you have a creamy mixture. Place in a container and store in fridge for up to 5 days. Serve with cherry tomatoes on top and/or your choice of additional garnish (olive oil, fresh herbs, pine nuts, feta cheese) crumbled over top.
* You can also do this outdoors on a grill-- 20 minutes over high heat, turning every 5 or so minutes. Add the garlic pouches to a part of the grill with less direct heat.
Ingredients
Directions
Turn the oven to broil*. Wash the eggplants and pierce all over with the tongs of a sharp fork, but leave whole. Place on a baking sheet lined with tin foil, close to the broiler. Broil until blackened, about 10 minutes, turning once.
Cut off the tops of the garlic but keep the bulb intact. Place n the middle of a square of foil, and drizzle the exposed cloves with olive oil. Bundle up the garlic in the foil.
Wash 2 cups (1 pt) cherry tomatoes and drizzle with oil. Set on a small rimmed baking sheet.
Place the garlic packets on the same baking sheet as the eggplant, and adjust the temperature to 375. Bake the garlic and eggplant for 30-45 minutes, and add the sheet pan of tomatoes for the last 15 minutes (tossing once). The eggplant should look flattened and soft when it's done.
Remove the garlic and eggplant from the oven and let cool. Once cool, squeeze the garlic into a food processor, followed by the tahini, salt, lemon juice, and the 3 extra tbsp olive oil.
Remove the eggplant pulp from its skin, and place in the food processor. Pulse a couple of times until you have a creamy mixture. Place in a container and store in fridge for up to 5 days. Serve with cherry tomatoes on top and/or your choice of additional garnish (olive oil, fresh herbs, pine nuts, feta cheese) crumbled over top.