Once upon a time there was hummus. It was a smooth and creamy delicious dip, alas FOR ME it had a dark side. My body does not respond well to it for whatever reason and so I went in search of a new and wonderful snack. Over the river and through the woods I discovered Baba Ganoush, an Egyptian dip similar to hummus but made with eggplant instead of chickpeas.
Meet the Fairy Tale eggplant.
This tender eggplant has a very thin skin and therefore does not need to be peeled like other types of eggplant. I prefer the flavor and texture of this eggplant but you can make this dip with whatever variety you please.
Start by trimming the ends and slicing each eggplant in half. Place on a baking sheet and drizzle with EVOO (extra virgin olive oil). Roast at 350 degrees until tender, let’s say 30 min or until you can easily smush the flesh with a fork. ***AT THE SAME TIME roast garlic. I can eat roasted garlic with a fork. It gets so mellow and smooth when you roast it. Mmmm. I have described it before but here’s the quick and dirty: slice the top off a head of garlic, place in foil, drizzle with EVOO and bake for about 40 min or until fork tender.
See how easily it squeezes out when it gets nice and tender? Heavenly. You can see how the eggplant changes to a dark shade and curls up around the edges. This (eggplant and tons of roasted garlic) is going into the food processor with tahini (sesame paste), EVOO, cumin, lemon juice salt and pepper to taste. Amounts you ask? BAH HA HA HA. I’m useless, I know. I just pinch and dump but fear not – there are hundreds of recipes out there if you need the specifics. I just want to introduce you to the method. This is an awesome alternative to hummus if it doesn’t suit your gut. Give it a try and let me know what you think!!