Thursday, January 14, 2010
Hungry for a snack but don’t know what you want? I had that very feeling around lunchtime today. I knew I wanted to eat something but didn’t want to make a huge meal. I wanted something substantial but easy.
I looked around the kitchen and saw the eggplant I bought yesterday, not knowing what I would do with it. It just looked too good to pass up. And I knew I’d think of something, and I just did. Baba ghanoush, or better know as eggplant dip, came to mind as I stood there. Luckily, I had everything at hand.
This didn’t take long, the most time needed is just for roasting the eggplant. Stick it in the oven, then get everything else ready. Follow these directions and you’ll be dipping in no time.
Eggplant dip (Baba ghanoush)
1 medium eggplant
1 tsp tahini
Juice from ½ lemon (mine was huge. If you have a small one, juice the whole thing)
Pinch of salt
¼ tsp garlic, chopped
1/2 tsp paprika
2 tsp olive oil
1. Preheat oven to 400 degrees.
2. Cut eggplant in half longways. Lightly brush cut side with olive oil and place cut side down on a baking sheet.
3. Roast eggplant for 30 minutes or until soft. Depending on the size of your eggplant you may need more or less time. Mine was of medium size. Remove eggplant from the oven when it's soft. Scrape inside guts of eggplant into a small mixer or blender.
4. Add remaining ingredients except ¼ tsp paprika. Blend.
5. Taste and make sure you don’t need more lemon or salt. Add whatever you need to make you say out loud, “Yum, this is good.” Then you’re done.
5. Pour into a bowl and garnish with last ¼ tsp of paprika. (I also like to sprinkle a little dried parsley for color, but that's optional.)
You can chill this in the fridge if you want, but I had to eat a little first, I couldn’t resist. It’s wonderful warm or cold. The roasted eggplant gives it a warm, rustic taste and the aroma is heaven.Serve with just a few GF crackers and it's heaven. I think I need to buy another eggplant for tomorrow.