Robin and I were sharing a bottle of wine and various appetizers at Barrel 33 the other night. I was stressed out trying to complete an index of ingredients for my new cookbook, So You’ve Inherited a Vegetarian . . . Now What? Wine was just what I needed to help relax and unwind. A good yoga workout would have been better for me but I needed the wine. What I didn’t know I needed was Baba Ghanoush.
Baba Ghanoush is a tasty Mediterranean-style dip. We ordered that and a couple other appetizers to enjoy with our wine. I liked the Barrel 33 version so much I made my own the next day. My version is quick and easy to prepare and is blended to creamy smoothness, so that it can be served as a dip with pita bread, pita chips or veggies.
4 medium eggplants
1/3 cup tahini
1/3 cup lemon juice
3 cloves garlic (minced)
2 teaspoons ground cumin
2 tablespoons olive oil (drizzle as garnish)
1 tablespoon fresh parsley (chopped for garnish)
Preheat oven on broil.
Prick eggplants all over with fork. Place on baking sheet, and broil 15 to 20 minutes, or until skin is blistered and eggplants feel soft to the touch, turning occasionally. Transfer to large bowl, cover with lid; cool 1 hour.
Cut eggplants in half lengthwise, and scoop out flesh with spoon. Place in the bowl of a food processor, adding any juice that accumulated at bottom of large bowl. Add tahini, lemon juice, garlic, and cumin, and purée 2 minutes, or until very smooth and creamy. Season with salt and pepper, if desired. Chill for at least 2 hours.
To serve, spread Baba Ghanoush onto a shallow plate. Drizzle with olive oil, sprinkle with parsley and serve with a bowl of fresh pita chips, a plate of fresh vegetables or slices of pita bread.