Everybody eats or makes the most popular of Mediterranean dips, hummus. But for a far more interesting flavor, the eggplant based Baba Ganoush is hard to beat. More delicate in texture and more subtle in taste, this great dish can also be used as a spread on sandwiches.
Ingredients (for 4 servings)
- 2 medium eggplants
- 2 medium green bell peppers
- 4 tablespoons of tahini paste
- Juice of 1/2 a lemon
- 2 tablespoon olive oil
- 4 cloves roasted garlic
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- Chopped parsley (for garnish)
- Pita bread, cut into wedges for dipping.
Totally peel both eggplants. Rub olive oil over the peeled eggplant, wrap each in aluminum foil, and bake in a 350 degree oven for about 45 minutes. Allow to cool completely.
Now the messy part. Unwrap the eggplants, and slice them lengthwise down the middle. You need to remove as many of the seeds and as much of the seed pulp as possible. This stuff is slimy, and will do nothing to enhance the texture or taste of the dip. You are after as much of the flesh as possible, expecting to yield about 2 cups worth.
Place the eggplant flesh in a food processor or blender, along with all ingredients, except the parsley, pita, and green peppers. Blend until very smooth.
Transfer to a bowl and refrigerate for at least an hour to allow the flavors to combine thoroughly.
Cut the bell peppers in half, remove seeds and pulp and then spoon the dip into each pepper half for serving. Garnish with chopped parsley, and serve with warm, toasted pita wedges for dipping.
ckentmills / TASTE 