Eat it all with this super creamy baba ganoush dip

eggplant does not have a strong foothold in American cuisine and that needs to change. I’m surprised so many adults never eat it or touch it unless it’s covered in marinara and mozzarella. I love eggplant parm as much as the next girl, but this versatile ingredient There’s so much more… Unleash the most delicious eggplant flavors with this ultra-creamy Baba Ganoush Dip.

Baba ganoush is a common dip or spread in Mediterranean cuisine, originating in Lebanon (for more on history and etymology see here). This firm spread is sometimes compared to hummus. Although they share some ingredients and may originate from the same region,e their own—Two beautiful snowflakes that should be rated as such. Both are blended until smooth and both dips can contain tahini and olive oil. But whereas hummus is thick and dense, baba ganoush has a much lighter and fluffy texture.You’ll up the chickpeas, but baba ganoush doesn’t taste like unsauted eggplant Parmesan. These flavors are flexible and can be combined with anything. small meatballs To grilled carrotsor you can keep it simple with chunks of soft pita bread. Hmm.

One of my favorite things about baba ghanoush is that it is relatively nutritious and can be made very low in fat, like the recipe below. Its main ingredient is cooked eggplant, with a few side characters turning it into a sumptuous dip. Add a healthy aliquot of, but adjustable.By blending at home, you can control the texture.I had the pulsed baba ghanoush (some recipe just mash with a fork), and anything else nearly whipped from a blender.

The following Baba Ghanoush recipe uses Gyogurt instead of olive oil.I do this because I like the added tangy flavor of yogurt and I happen to make dips for it Luscious. It’s also a great solution if you prefer to eat lower-If you like fatty foods, yogurt, or lack olive oilRoasting the eggplant with the cut side down prevents the fruit from drying out and browns evenly.Be careful not to catch the more bitter eggplant skin when scooping out the meat.

There are many eggplants, but you can make them with the common dark purple eggplants found in grocery stores and farmers markets. Look for medium to large sized ones. With this creamy dip, you’ll be exploring the wonderful world of eggplant in no time.

Ultra CReamy Baba Ganoush Dip

material:

• 2 eggplants
• 1 clove of garlic (coarsely chopped)
• 1 teaspoon sea salt
• ¼ teaspoon ground cumin
• 1 lemon juice
• 2 tablespoons tahini
• ¼ cup of Plain GYogurt

Preheat oven to 400°F. Arrange foil on sheet tray and lightly oil foil. Cut 2 eggplants in half lengthwise and place cut side down on oiled foil.Poke some holes in the skin to act as a steam vent. Place the eggplants in the oven and roast for 30 to 40 minutes or until they crumble easily when pressed with a wooden spoon. If the neck of the eggplant is hard, bake for another 10 minutes.

Let the eggplant cool for about 10 minutes. When cool enough, carefully flip over so the foil is skin side down. run out of juice That’s fine. Place a colander over the bowl next to the tray. Scoop the eggplant flesh into a colander and poke and press a few times to drain most of the water. Then put the eggplants in the blender. Discard water and eggplant skins.

Add all remaining ingredients to the eggplant pulp in a blender. Pulse or blend until desired consistency is reached. Eat with kibbeh, spread on hot dogs, or dip chips. Leftovers can be covered and refrigerated for up to 6 days.