Enjoy the smoky and grilled aroma of this delicious creamy version of baba ghanoush, a Medditerrain dip and spread.
- 1 medium or 3/4 of a large eggplant
- 1 large clove garlic, grated or finely minced
- 1 lemon, juiced
- 1 Tbsp tahini (optional)
- sea salt
- 2 Tbsp fresh cilantro, parsley or basil, chopped
- olive oil (for roasting)
- Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
- Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
- Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
- Peel away most of the skin of the eggplant and depending the type of eggplant ( Male or female) remove any excess seeds as they tend to be bitter and add flesh to a food processor. It should be soft and tender and the skin should come off easily.
- squeeze lemon juice, put the minced garlic, tahini, chopped coriander and a pinch of salt and mix until creamy. Add more herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
- Serve as a side dish or dip with Arabic bread, nachos or chopped veggies.
Pantry’s Tip: Eggplant are either female or Male, the difference is in the bottom of the eggplant if its indent its female and it’s in unindent its Male, in regards to flavour the male contains fewer seeds making it less bitter while female has more seeds making it more bitter, however, you can easily remove the seeds.