Every summer an abundant harvest of garden eggplant means coming up with creative uses for the vegetable. Since homemade pita chips and dip are my favourite "stand around the kitchen cooking and drinking wine" appetizer baba ghanoush is one of my favourite ways to use-up our summer bounty. —menumaniac
clove of garlic, chopped
tahini (sesame seed paste)
juice of 1/2 a lemon
extra virgin olive oil
kosher salt & freshly ground pepper
fresh cilantro or Italian parsley, chopped
In This Recipe
Slice eggplant lengthwise into quarters.
Cook skin side down on a hot barbecue for about 15 minutes or until soft. I like to put a piece of aluminum foil underneath the eggplant while grilling.
Cool the eggplant, then scoop out the insides into your food processor.
Add the garlic, tahini, smoked paprika, cumin, lemon juice, salt and pepper. Pulse.
Slowly add the olive oil and pulse. You'll want to add just enough olive oil to achieve a relatively smooth consistency but don't let it get soupy!
Remove dip from food processor and place in a nice bowl.
Top with chopped cilantro or parsley. Serve with pita chips.