Think of Baba Ganoush as the eggplant version of hummus. It's creamy and delicious, and works well as a dip for veggies, chips and crackers, or as a spread on wraps and sandwiches. If you like things really creamy feel free to add a couple spoonfulls of mayo or yogurt before serving, or try a drizzle of good quality olive oil.
Charred Eggplant Baba Ganoush with Pine nuts
3 medium eggplants
1 garlic clove
¼ C olive oil
¼ t sea salt
2 t lemon juice
2 T pine nuts, toasted
Handful of parsley
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Grill eggplant on a gas burner, broiler or grill: Prick eggplants all over to allow steam to escape and place eggplants directly on top of flames, or under broiler or on grill. Cook, using tongs to turn frequently, so that the eggplants chars all over. Grill until completely soft and blackened, 15-20 mins. Cool and slice down the middle lengthwise. Scoop out flesh and discard any burnt pieces.
Pulse garlic in a food processor until minced. Add eggplant, olive oil, salt, and lemon juice. Blend until smooth and creamy. Pour into bowl and season with more salt as needed. To serve, sprinkle baba ganoush with pine nuts, parsley, and a drizzle of olive oil.
Farm Fresh tip: grilled eggplant freezes well - make an extra batch to freeze for later!
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Naturally Nourished - Sarah Britton