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Author Notes: Move over guacamole, there is a new boy in town. For those dinner parties and friendly gatherings that need a little extra class and sass, the hot new dish is ganoush – babaganoush – and it's taking all the chips. There are a few things that stand out in this dish: the roasted garlic and eggplant add delicate smoky notes (with little effort) while a dab or two of horseradish will make a few hairs grow on your chest (for the boyish men, that is). It is an equal opportunity snack - men, women, boys, girls, and grandparents will all find it flavorful. And the best part, you can rest well that evening knowing that you not only ate a bowl of tortillas, but a good helping of veggies. —Sodium Girl
- 1 medium sized Japanese eggplant (the long skinny kind)
- 3-5 garlic cloves, peeled
- 1 drizzle of olive oil
- 2 tablespoons low sodium tahini (check out Artisana tahini packets at Whole Foods - less commitment than a huge tub!)
- 1/4 teaspoon low sodium (20 mg per teaspoon) horseradish
- 1 tablespoon water
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1 meyer lemon, just the juice
- 1 handful of chopped parsley for flare
- Turn oven to 400 degrees F.
- Peel eggplant (with a vegetable peeler) and chop in half. Place the eggplant and garlic cloves on tinfoil and drizzle with olive oil. Wrap up the tinfoil and place the aromatic veggie package into the oven for 1 hour.
- While the eggplant and garlic are roasting, mix the tahini and the water with a spoon in a deep bowl or a tall plastic container (like the kind that comes with an immersion blender) until it is smooth.
- Add the lemon juice, the horseradish, the pepper, and the smoked paprika to the tahini/water mixture. Wait.
- When the eggplant is soft to the touch, add the garlic and eggplant to the tahini/water/lemon juice mixture. Use an immersion blender, cuisinart, or stand-up blender to mix all the ingredients, adding a few more drizzles of olive oil as it blends to make it silky smooth.
- Garnish with roughly chopped parsley and a bag of chips. Touch. Down.
- This recipe was entered in the contest for Your Best Dip