Baba Ghanouj

1. 1

   Cut the eggplant in half (if using small Japanese eggplant) or into thick slices (if using a large oval Italian one). Drizzle or brush the cut surfaces with oil and place on a medium-hot grill; put the garlic cloves on the medium-low edge of the grill if you plan to make the dip fresh. Grill each side of the eggplant about 3-5 minutes, until soft and slightly charred; let the garlic go another 10 minutes, until the cloves are soft. Let both cool until easy to handle.

2. 2

   Remove as much peel as possible from the eggplant, scooping the flesh into a food processor; you should have about 1 cup. Puree until smooth, or the desired texture. If you're not making baba ghanouj straightaway, cool the puree completely and then freeze in a 1-cup container.

3. 3

   When you're ready to make your dip, put your defrosted or fresh eggplant puree into a food processor. Remove the skins from the grilled (or roasted) garlic. Add the garlic, olive oil, tahini, lemon juice, and salt to the food processor; blend until smooth, or the desired texture. Serve at room temperature or chilled. Makes about 1-1/4 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.