Eggplantdoesnt have a strong foothold in American cuisine, and that needs to change.
Expand your eggplant palate in the most delicious way with this ultra creamy baba ganoush dip.
Theyre both blended until smooth, and theyre both dips that can include tahini and olive oil.
But where hummus is thick and dense, baba ganoush has a much lighter, fluffier texture.
Hummus tastes like, well, mashed-up chickpeas, but baba ganoush doesnt taste like un-sauced eggplant parmesan.
It tastes smoky, roasted, tangy, savory, and a little bitter.
Its primary ingredient is cooked eggplant, with a few supporting characters that transform it into a luxurious dip.
Blending it at home allows you to control the texture.
Whatever texture you like is whats best.
The following baba ganoush recipe uses Greek yogurt instead of olive oil.
This creamy dip will have you ready to explore the wonderful world of eggplant in no time.
Line a sheet tray with foil and lightly coat the foil with oil.
Slice the two eggplants in half lengthwise and lay them cut-side down on the oiled foil.
Poke a couple holes in the skin to act as steam vents.
If the narrow part of the eggplant is still hard, continue roasting for another 10 minutes.
Set the eggplant aside to cool for about 10 minutes.
Once theyre cool enough, flip them over carefully so theyre skin-side down on the foil.
Juice will run out, and thats fine.
Place a colander over a bowl next to the tray.
Then put the eggplant into the blender.
Discard the water and the eggplant skins.
In the blender, add all of the remaining ingredients to the eggplant pulp.
Pulse or blend until you reach the desired consistency.
Eat with kibbeh, smear it on a hot dog, or dip chips into it.
Leftovers keep, covered, in the fridge for up to six days.
