eggplant dip

Jeanine Donofrio and Phoebe Moore present baba ganoush as a creamy eggplant dip associated with Middle Eastern cooking. This selection follows their oven-roasted version.

The pierced eggplants are wrapped in foil and roasted until soft and collapsed. Once cool enough to handle, their skins and large seed clumps are removed.

The flesh drains in a strainer before blending. Tahini, lemon juice, extra-virgin olive oil, garlic and sea salt join it in a food processor until smooth.

More of the same lemon juice and salt can adjust the flavor. The finished dip receives the offered olive-oil drizzle, chopped parsley, smoked paprika and selected optional red pepper flakes.

The authors describe smoky, nutty and bright flavor with a silky, creamy texture. Ready pita bread and sliced cucumber are the selected accompaniments.