| eggplant dip |
| Author | Post |
|---|
trimB
Distinguished Member
|
Posted: 16 Jul 2006 03:04 pm |
|
I attempted to make my own eggplant dip (aka baba ganouj) a few days ago, and it was a great success. I especially love the fact that I was able to make it with little or no fat - and it tasted great as a dip for veggies. Imagine that... sneaking more veggies in with your veggies! I also used it as a sandwich spread, so it is versatile as well.
I apologize in advance if I leave out any details. I can fill them in if you respond with questions.
- take 1 large eggplant - cut the stem end off and slice in half down the length of it
- spray a sheet pan and the eggplant with non-stick spray and put face down on the pan (I lined my sheet pan with parchment too, but I don't think this is necessary)
- roast at low temp in the oven (325F) for about 45 minutes or more until the eggplant is very soft
- let the eggplant cool, then scoop the meat out from the skin
- put the eggplant meat in food processor (or chop up really well) and add salt, pepper, about 2 T of minced garlic, about 2 T of lemon or lime juice
- process (or mix) until smooth. it could be very smooth or more chunky depending on your taste.
- test it out and add more salt, garlic, etc to get it as you like it.
- you can also add 1 T or more of either tahini paste or olive oil. this will make it even yummier but of course adds some fat.
The dip tastes even better after a day or two in the refrigerator.
|
pj19
New Member
| Joined: | 28 Mar 2006 |
| Location: | |
| Posts: | 11 |
|
Posted: 18 Jul 2006 12:39 pm |
|
Sounds delicious! Gonna try it out this weekend.
|
Skipperdox
Distinguished Member
|
Posted: 31 Jul 2006 04:41 pm |
|
I tried your recipe but added 6 or 8 black olives to the mix. It adds a bit of fat, but it's good fat. It spreads great on crackers!
|
Current time is 05:57 pm | |
|
|
|
