Babaganoush with Roasted Garlic – Creamy Eggplant Dip

Babaganoush with Roasted Garlic – Creamy Eggplant Dip

Babaganoush, what can I say. It’s creamy, delicious and it’s good for you. The creamy texture, the nutty, tangy flavor – so many things to love on top of the fact that it’s low calorie. The eggplant is roasted until the skin is charred, flesh removed, and made into a thick spread. Traditionally, finely minced raw garlic is used, but I greatly prefer roasted. The roasted garlic brings the nutty smoky flavor out in the dish, and is much less harsh-tasting.

It was difficult trying to make this dish look appetizing for the photos. Apparently light brown  spread doesn’t look that pretty under florescent light. Go figure. Strange photos aside, this is a favorite treat in our house. If you love eggplant, it might become a favorite of your’s as well.

I love babaganoush with pita chips and baby carrots as an appetizer, and as a spread on Mediterranean inspired sandwiches. Maybe just by the spoonful on occasion.

Ingredients:

  • 1 large eggplant (or 1 pound – I used 2 small for this batch)
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini (sesame paste)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 2 tablespoon non-fat greek yogurt
  • 4 cloves roasted garlic
  • 1/4 teaspoon kosher salt

Directions:

  • Pre-heat oven to 425 degrees
  • Pierce eggplant with a fork several times on each side
  • Cut of top off garlic head exposing all cloves
  • Drizzle garlic with small amount of oil, and wrap in foil
  • Place eggplant and foil wrapped garlic on a baking sheet and bake for 45 minutes, turning eggplant halfway through coking time
  • Eggplant skins should look dark, and insides should feel soft
  • Allow eggplant and garlic to cool completely
  • Remove eggplant from skins, and place flesh in a seperate dish
  • Sprinkle with salt, and allow to rest for 30 minutes to an hour to draw out some of the water content in the eggplant, pouring off and discarding any liquid that collects
  • On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste.
  • Crush eggplant with the back of a fork until it becomes creamy
  • Add garlic paste, tahini, lemon juice, yogurt and paprika to eggplant, and mix to combine
  • Top with olive oil and additional paprika for garnish
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