By Esther Boateng
Spicy, garlicky, and lemony is how I like to describe this Egyptian dip. Made with eggplants, also known as aubergines, this dip is a fabulous alternative to hummus if you want to whip up a creamy, tangy side dish with marginally less effort than it takes to make homemade hummus. Eggplants are prone to shrinkage when cooked, and you’ll need at least three decent-sized ones if you want to make a portion that serves at least 2 people.
You have the option to grill, roast, or barbeque your eggplant. I threw mine on the barbeque hoping it would be infused with a strong smoky flavor. I can’t say I noticed much difference between flame grilled and oven roasted, and it might not be worth the extra hassle, but hey, summer has finally arrived, and if you want to fire up your barbeque, go for it. Just be mindful to remove chargrilled debris from your dip before you strain it, an important step not to be skipped.
And lastly, there’s no need to use a food processor to blend the ingredients. A fork does the job just as well, if not better; however, the choice is yours.
Better Baba Ghanoush
- 3 - 4 eggplants
Small amount of Dr. Cowan’s Garden A2/A2 Ghee for basting
- 1 clove garlic, minced
1/4 tsp. Dr. Cowan’s Garden Pepper Salt
1/4 tsp. Dr. Cowan’s Garden Threefold Blend (Spicy)
- Salt to taste
- 3 Tbsp. lemon juice
- Olive oil and toasted pine nuts to garnish (optional)
- 1/2 tsp. smoked paprika (optional)
If you’re roasting the eggplants, cut in half, baste with ghee, and place the flat side down on a sheet of greaseproof paper. Roast at 425F for 15-20 minutes, or until the skin wrinkles.
Remove the eggplants from the oven.
When they are cool enough to handle, scoop out the pulp with a spoon and remove any unwanted debris.
Place in a colander with a bowl underneath for 10-15 minutes to drain the excess water. Press down the pulp with the back of a spoon to encourage more drainage.
Transfer to a clean bowl, add garlic, Pepper Salt, Threefold blend (Spicy), lemon juice, salt and smoked paprika; blend well. Taste, and add more salt or other seasoning if necessary, and serve.