Baba Ganoush (Smoky Eggplant Dip)

Roasting Peppers (for a red pepper appetizer) and/or Eggplant (for Baba Ganoush)...........


Vegetables that have been roasted over an open flame or grilled on a charcoal grill, have a delicious unique flavor.
You can choose to roast over the gas stove, grill or oven.

Gas Stove
For the gas stove, turn the flame to high and hold the eggplant or pepper with stem still on, over the flame turning each one with tongs until all sides are charred and the eggplants or peppers are soft. This takes about 5 minutes a side.

Barbeque Grill
Wait until the charcoals are burning white, or turn on gas barbeque. Poke holes in the eggplants a few times or they will explode. Cook until all sides are charred and the flesh is soft.

Oven
Preheat the oven to 400 degrees F. Poke holes in the eggplants to prevent them from bursting. Line a shallow baking dish with silver foil. Bake until all sides are charred and flesh is soft. You can also grill in the oven 3 inches below broiler, but keep turning the eggplants.

Remove from heat, put the peppers or eggplant in a large plastic bag, and the plastic bag in a brown paper bag. Place in a large pot and cover with a lid. Leave in pot for one hour. This makes it easier to peel the eggplant or peppers.

Use the bag to hold the stem of the eggplant or pepper, peel off the skin and any charred edges. Wash your hands but not the vegetable, water makes it lose its flavor.





Baba Ganoush (Egg Plant Dip)
This dish can be prepared up to three days in advance, keep in fridge until needed. It also freezes well.

Ingredients

3 Eggplants
3 cloves garlic
1 teaspoon salt
2 Lemons
5 tablespoons tahini


Directions
See Roasting Peppers and or/Eggplant.

After you have roasted and peeled the eggplant using one of the above methods, place the eggplant in a shallow roasting dish. Slice off the stem and if the seeds are huge, remove with a spoon, squeeze out any juice and place the eggplant flesh in a bowl.
Add 5 tablespoons tahini, 3 cloves garlic mashed with 1 teaspoon salt first, 2 lemons squeezed. Mix with hands, as it is not supposed to be a puree, or if you prefer, use a fork. Taste and adjust the seasoning according to your taste. It should not be too thick.
Spread eggplant mixture out flat on a serving dish, garnish with a few sprigs parsley, and pour a little olive oil in the center. Serve with pita bread