Not sure what to do with all those beautiful eggplants? I wasn’t either until I realized I could use them to make babaganoush – a delicious dip that tastes very similar to hummus. This is a great way to use a lot of eggplant and make them last through the week.
3 medium eggplant
3 cloves of garlic
1/4 cup tahini (sesame paste)
1/4 cup lemon juice
1 tsp salt
1/8 tsp ground cumin
1/2 cup extra virgin olive oil
Preheat oven to 475 degrees. Put whole eggplant in the oven on a cookie sheet and cook for about 45 min to 1 hour until brown and very soft (collapsing into themselves). Remove from oven and let cool. Once cool, remove meat from the skins and add to a food processor.
Add the remaining ingredients (except the olive oil) to the food processor and pulse until mostly blended. Slowly pour in the olive oil and blend until smooth. Taste for seasoning and add more salt to taste.
Photo credit: 50hertz, on flickr