Baba Ganoush

I don’t recall where or where I heard that Fall is “Dip time of year,” and one of my favorite dips – especially this time of year – is baba ganoush. Oh my God, that’s so much fun to say. Don’t you just love saying that name? So what is baba ganoush? Grilled eggplants combined with grilled garlic, a twist of fresh lemon, a drizzle of olive oil, and lots of tahini. The end result is a dip that smoky, earthy, and usually just a hint sweet and maybe a tad nutty. Best of all, it’s super easy to make.

Using only simple and affordable ingredients, and being blissfully easy to make, this is one dip every home chef should have in their repertoire. This dip is great alongside things like crusty bread, sliced vegetables, or as the centerpiece of a lush charcuterie board, or even as a dip for meats or kebabs.

Now, without further introduction, let’s make some baba ganoush. I just love saying that.

Baba GanoushPhoto byLiving the Gourmet

Ingredients

• 2 medium-sized eggplants, grilled
• 3 to 4 garlic cloves, grilled
• 3 tbs. lemon juice
• 4 tbs. Tahini
• 1 1/2 tsps. salt
• 1 tsp. coarse black pepper
• 1 tbs. chopped Italian parsley, plus more for garnish
• Olive oil to drizzle

Instructions

1. Grill the eggplants directly over a gas burner. Carefully, using tongs, turn the eggplant to char on all sides. As it chars, it should slightly shrivel.
2. Let the eggplants rest and cool in a colander.
3. When the eggplant has cooled, remove the skin and place the meat of the eggplant in a colander to release any excess liquid from the eggplant. Discard the liquid.
4. Grill the garlic in its skin in a small cast iron frying pan. The skin will become charred when the garlic is ready.
5. Let the garlic cool remove it from the skin and roughly chop.
6. Place the cooled and drained eggplant in a bowl, along with the chopped garlic, and using a pastry cutter, mash it.
7. Add the chopped parsley, lemon juice, salt, black pepper, and tahini to the mixture and mix. Taste for seasonings.
8. Refrigerate before serving.
9. Serve with a small drizzle of olive oil, dashes of coarse black pepper, and chopped Italian parsley.

**If you enjoyed today's recipe, visit Living the Gourmet for more easy and delicious recipes!