Photo: Baba Ganoush and Pita Crisps Recipe
Ingredients
- 1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 lemon
- 1/4 cup, a generous handful, flat-leaf parsley
- 3 tablespoons tahini paste
- 1/4 cup pine nuts, lightly toasted
- 2 bags pita crisps, any flavor (recommended: Stacy's)
Directions
Turn broiler on high.
Brush cut eggplant with olive oil on flesh side, drizzle over skin side. Season the eggplant with salt and pepper. Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes. Cool for 5 minutes.
Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic and the juice of 1 lemon to processor. Add parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts. Surround the dip with pita crisps and serve.
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By golfheader
Langley, WA
on October 23, 2011
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Great way to serve eggplant!
By emily.marshall_...
Ridley Park, PA
on October 02, 2011
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This was something new to me, and I was pleasantly surprised by this dip! It was light and fluffly, and full of flavor. I put some of the toasted pine nuts into the food processor mixture, as well as adding whole ones at the end. Next time, I may add some white beans or chic peas to give the dip a little more body.
By buffycanuck
Woodland, CA
on August 11, 2011
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My daughter and I moved from the big metropolis of Toronto to a sleepy little agricultural city in California. One of the things we miss from Toronto is all the great cultural foods. So often when we cant find something we're craving, we have to make it. This baba ganouche recipe was delicious. We grew our own eggplant and lemons and made the tahini paste from scratch too. The minute we both tasted it we said....mmmm...now thats baba ganouche! Excellent recipe and super easy to make.
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