An excellent party dip that is diabetic-friendly.
Pierce the eggplant all over 30 to 40 times with a toothpick or small skewer. Roast on a grill or under a broiler for 15-20 minutes until charred and softened. Then, turn once to char and soften the second side. Cool to room temperature.
Slice the eggplant into halves vertically. Scoop out the flesh and place in a food processor. Add a little of the charred skin, the garlic, tahini, lemon juice, salt and cayenne pepper. Puree until smooth.
Serve with pita crisps or veggies for dipping.
Adapted from recipe by: Chef Terry Conlan
An old, enduring recipe such as Baba Gbanoush has antecedents still - a pre-recipe history, unwritten, but marked, when someone took an eggplant and threw it on the fire, discovering first that, lo, it was good and later that, lo, it was even better with garlic, sesame, and citrus.
Healthymommy 2y agoI thought this recipe was great! Like hummus but it uses fresh veggies from my garden. It's easy to adjust the taste and stores well. We took to a football party and my hubby loved it! I will definitely make it again!
jlc314 3y ago
MarcQ 3y agoPerfect! Couldnt believe how ez it was.
Juni_k 3y agoIt was an ok recipe, I love eggplant and very spice filled foods I felt this was too bland.
kmvbh 4y agoHas potential. I'm a garlic lover but the garlic was so overpowering as to be painful. I suggest adding one clove at a time and tasting it along the way.
AntarcticCat 4y agoMade this tonight and it was great. This took me back to my summer in Israel overlooking the mediterranian.
ShaunBarney 6y agoGreat stuff. I never know what to do with eggplant. This recipe is very simple and easy to make. I was a little concerned that the eggplant wasn't cooked enough when I took it out of the oven (I did 15 min on each side, I'll do 20 on each side next time) but it turned out fine. Thanks!
stevemur 10y ago[I made edits to this recipe.]
promfh 10y agoOne eggplant makes quite a bit of this dtuff. Fortunatly it keeps well in the refrigerator.
promfh 10y agoAn old, enduring recipe such as Baba Gbanousb has antecedents still - a pre-recipe history, unwritten, but marked, when someone took an eggplant and threw it on the fire, discovering first that, lo, it was good and later that, lo, it was even better with garlic, sesame, and citrus. [I posted this recipe.]