Babaganoush
Posted: | Categories: Recipes | Tags:add me to a bowl sides vegan
Babaganoush
Melissa Ben-Ishay
I love babaganoush, especially the one they serve at Shoo Shoo, a Mediterranean restaurant in New York. I had dinner there recently and the next day wanted to recreate the incredible dip I had the night before. I let my leftovers inspire me, and this recipe came out so well. It’s such a great dip/spread to serve before dinner when you have people over.
Ingredients
2 small eggplants
Juice of 1½ lemons
3 garlic cloves, grated
2 tablespoons olive oil
1 small jalapeno, grated
½ teaspoon salt
Black pepper
Directions
- Pierce the eggplants with a sharp knife and place on a baking sheet lined with aluminum foil. Broil on high for 20 minutes, turning occasionally to get every side charred.
- While the eggplant is in the oven, whisk together the lemon juice, garlic, olive oil, jalapeno, salt, and black pepper in a large bowl.
- Remove the eggplant from the oven and let cool slightly. Once the eggplant is cool enough to handle, slice in half vertically. Scrape the insides of the eggplant out into the bowl while it’s still warm (this will help the aromatics bloom).
- Stir in the tahini and parsley. Taste and adjust seasonings as needed.
