Chef John's Baba Ghanoush: A Delicious Middle Eastern Dip

Chef John's Baba Ghanoush is a creamy and smoky Middle Eastern dip made from roasted eggplants. This recipe combines roasted eggplants with tahini, garlic, lemon juice, and olive oil to create a flavorful and nutritious dip. It is perfect as a dip for pita bread or vegetable sticks, and can also be used as a spread for sandwiches or wraps.

Ingredients

• 2 large eggplants
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper to taste
• Chopped fresh parsley, for garnish

Directions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Prick the eggplants with a fork to allow steam to escape while roasting.
3. Place the eggplants on a baking sheet and roast in the preheated oven for about 40 minutes, or until they collapse and the skin is charred.
4. Remove the eggplants from the oven and let them cool slightly.
5. Peel the eggplants, removing the charred skin, and discard the stems.
6. Place the peeled eggplants in a colander to drain off any excess liquid.
7. In a food processor or blender, combine the roasted eggplants, tahini, minced garlic, lemon juice, and olive oil.
8. Blend until smooth and creamy. If the mixture is too thick, you can add a little water to thin it out.
9. Season with salt and black pepper to taste.
10. Transfer the baba ghanoush to a serving bowl and garnish with chopped fresh parsley.
11. Serve at room temperature with pita bread, vegetable sticks, or as a spread for sandwiches or wraps.

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