Babbaganoush (Roasted Eggplant Dip)

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Spring break is…over.

I don’t know what I am going to do when I am working a real job without any of these academic breaks. A problem for future not, not present me.  Present me is just looking forward to having a week without having to teach or work.

I’ll went home to Houston for the break, and besides the joys of seeing my family, I love trying lots of new food places in Houston.  Last time I was in Houston for the winter break, mom and I went to a Lebanese restaurant and I ate some great food- including babbaganoush.

So what did I do then? Found Cook Illustrated’s recipe, put it on our Christmas Day menu , and chowed down. And I have been dreaming about eating it again ever since.

Babbaganoush is very similar to hummus but using eggplant instead of chickpeas.  Creamy roasted eggplant, tahini, and parsley pairs wonderful with pita bread or pita chips. This dip can be served cold or room temperature, so it’ll be a great dip to help cool down once the weather actually starts warming up

BABBAGANOUSH
Barely Adapted from Cook’s Illustrated

INGREDIENTS

2 large eggplants
1-1 1/2 tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon olive oil, plus extra for serving
3 cloves roasted garlic
Chopped fresh parsley

DIRECTIONS

Preheat grill over high heat for about 15 minutes. Lower the heat to medium-high heat. Place eggplants on grill and cook for 15 minutes, rotating 3 times (for 45 minutes total). Remove from grill and let cool slightly. Peel eggplant skin and remove meat from eggplant.

Place eggplant, tahini, lemon juice, olive oil, and garlic in a food processor. Process until smooth. Let sit at least 30 minutes before serving. Top with parsley and additional olive oil. Serve with pita bread or pita chips

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