Baba ghannouj is traditionally served with pita bread (toasted or fresh); however, many people enjoy it as a chip dip with potato chips or tortilla chips. Although this recipe calls for baking the eggplant in the oven, the original cooking method for this age-old recipe was over an open flame, which you can emulate by using a charcoal grill. However, oven roasting will certainly do the job as the goal is to have the cooked eggplant be soft on the inside and crisp on the outside.
Ingredients:
- 1 large eggplant
- 1 clove garlic
- 1/4 to 1/2 cup freshly squeezed lemon juice (depending on taste)
- 3 tablespoons tahini
- 1 teaspoon salt
- 1 tablespoon olive oil
- For the Garnish:
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons olive oil
Instructions:
# Preheat the oven to 375 F. Use a fork to poke some holes in the eggplant skin.
# Place eggplant directly on the middle oven rack and roast for 30 minutes, or until the outside is crisp and the inside is soft. Allow it to cool for 20 minutes.
# Cut open the eggplant and scoop out the flesh into a colander; allow to drain for 10 minutes. (Removing the excess liquid helps to eliminate a bitter flavor.)
# Place the eggplant flesh in a medium bowl. Add the remaining ingredients except for the 1 tablespoon olive oil and mash together until the eggplant becomes paste-like. Alternatively, you can also use a food processor and pulse for about 2 minutes.
# Slowly add the olive oil and mix quickly and thoroughly to make sure it emulsifies along with the rest of the ingredients. If using a food processor, turn it on low as you pour the olive oil through the feed tube.
# Place the eggplant dip in a serving bowl and top with the garnish of lemon juice and olive oil. Add other garnishes according to taste.
# Serve with warm or toasted pita or flatbread. Enjoy!
Turkish Cacik (Yogurt and Cucumber Dip)
