When I get eggplant, it heads straight to the oven. Forget stir-fry. Forget sautés. Forget the grill. Forget anything else you’d ever do with the purple beauts.
Like wine is made for sharing, eggplant’s made for roasting.
This applies 95% of the time in my kitchen. Nothing beats a soft and caramelized, creamy bite of eggplant. And nothing’s worse than an undercooked bite, either. This happens all too often in stir fry, often with restaurants that don’t know what they’re doing. Stick with baking and give yourself ample time, and you’ll be golden. Your eggplant too.
Baba ganoush is a classic, Middle Eastern dip. It’s similar to hummus, but swaps the chickpeas for roasted eggplant. It’s creamy, cumin-y, and the perfect smearer for a slightly toasted pita. Try it out while you can because the summer season’s quickly coming to an end, and along with it, farm-to-table eggplant.
- -2 medium eggplants
- -1/4 cup sesame tahini
- -3-4 Tbsp. lemon juice
- -2 to 3 garlic cloves, finely minced
- -1/2 tsp. cumin
- -1/2 tsp. kosher salt
- -3 Tbsp. chopped parsley
- -1 Tbsp. extra virgin olive oil, to drizzle, optional
- Read more: http://www.inspiredtaste.net/24825/baba-ganoush-recipe-roasted-eggplant-dip/#ixzz2hhR0vS1h
- Turn oven on to broiler. Line baking sheet with aluminum foil. Place eggplant on top. Use a fork to poke holes in in 6-8 places throughout the eggplant.
- Broil for 2-3 minutes on each side, until the skin browns and gets smoky. Then, place oven at 375F, and roast eggplants 30-35 minutes, or until very soft. Remove from oven and cool until still warm, but can easily be handled.
- Combine remaining ingredients in a bowl. When eggplant is ready to use, discard skin and then add to the bowl. Use a fork to shred the eggplant. Mash all ingredients together until it reaches desired consistency. (I like to keep mine slightly chunky, but feel free to make as smooth as you prefer.)
- Stir in parsley. Drizzle with olive oil, if desired, and serve.