recipe - roasted eggplant dip:
inspiredtaste.net
Soft, sweet, and slightly smokey roasted eggplant is combined with tahini (a paste made from sesame seeds), fresh lemon juice, garlic, and spices. It’s absolutely divine!
Making this recipe at home is easy, here are the basic steps for making it.
Step 1: Broil whole eggplants to char the skins. This step lightly chars the outsides of the eggplant, which adds a smoky flavor. You can also char the skin of the eggplants using a grill or even a gas burner.
Step 2: Switch the oven to bake and roast the eggplants until very soft. For the very best baba ganoush, the flesh of the eggplant needs to be very soft. Roasting time will vary based on how large the eggplants are. I simply roast until they look like they are caving in and a fork can very easily pierce through the flesh.
Step 3: Combine tahini with lemon juice, garlic, spices, and olive oil. These are the remaining ingredients needed to make baba ganoush. I like to mix them together early on since the mixture improves in flavor over time.
Step 4: Stir the roasted eggplant into the tahini mixture. I use a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. I like some texture so I don’t use a food processor to make baba ganoush. A fork works perfectly fine!
 For the best baba ganoush, broil eggplants first to char the skin, and then turn the oven to bake to finish roasting.  I don’t use a food processor to make baba ganoush. A fork is perfect for mashing the roasted eggplant into a flavorful mixture of tahini, lemon juice, and spices. |
