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Serves
4 people as an appetizer
Author Notes
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
Ingredients
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1
eggplant
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1
clove of garlic, chopped
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1 teaspoon
smoked paprika
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1/4 teaspoon
cumin
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1 tablespoon
tahini (sesame seed paste)
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juice of 1/2 a lemon
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2 tablespoons
extra virgin olive oil
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1 pinch
kosher salt & freshly ground pepper
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1 tablespoon
fresh cilantro or Italian parsley, chopped
Directions
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Slice eggplant lengthwise into quarters.
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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.
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Cool the eggplant, then scoop out the insides into your food processor.
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Add the garlic, tahini, smoked paprika, cumin, lemon juice, salt and pepper. Pulse.
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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!
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Remove dip from food processor and place in a nice bowl.
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Top with chopped cilantro or parsley. Serve with pita chips.
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