I have way too many eggplants in my garden this year, so we're making Baba Ghanoush! This dip is great as a meal or as a midday snack. It is savory and the roasted garlic packs a delicious punch! It's easy to make and eggplants are rich in antioxidants and fiber making it healthy for you too! It's a win, win!
Ingredients:
2-3 large eggplants
1 head of garlic
3 tbsp. tahini
2 tbsp. lemon or lime juice
1 tsp kosher salt
½ tsp cumin
Pepper to taste
Olive oil
2 tbsp. chopped parsley
10-12 cherry tomatoes
Pita bread
Directions:
Preheat the oven to 425F
Cut the eggplants in half long ways. Line a baking sheet with parchment or foil. With a fork poke a few holes in the skin of the eggplants. Place them on the baking sheet, drizzle both sides with Olive Oil, kosher salt and pepper.
Then chop the top ¼ inch off the top of the head of garlic---to expose each clove. Then place it in a piece of foil, drizzle with Olive oil, kosher salt and pepper, wrap it up and place it on the baking sheet.
Bake for 45-55 minutes, flipping the eggplants over halfway through (about 20 minutes in).
When there is 15 minutes left, place the tomatoes on the baking sheet, drizzle with Olive oil and allow to bake.
While everything cooks, chop up 2 tbsp. of parsley, juice your lemon/lime and set aside.
Once done cooking, take the garlic, and eggplant out, allow them to cool off for a few minutes. Leave the tomatoes in and broil them for about 4-5 minutes--till some have a slight char on them. Then remove the tomatoes.
Add the pita onto the baking sheet, drizzle with kosher salt and Olive oil, and toast in the oven on both sides for 2-3 minutes per side.
Next use a spoon to scrape the eggplant out of its skin into a bowl, add the lemon juice, the cumin, parsley, some salt and pepper, the tahini, and all of the roasted garlic (you can add as much of the garlic as you like depending on your preference). Mix everything together, till it's smooth with some chunks---you can blend if you want a perfectly smooth texture.
Place the baba ghanoush into a bowl, drizzle some Olive oil on top. You can either put the tomatoes on top whole, or in a small bowl with a spoon mash them up and put them on top of the Baba ghanoush (I prefer mashed up).
Then enjoy it with the toasted pita!
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