Thursday, August 29, 2013

Baba Ganoush with Goat Cheese (Eggplant Dip)

Baba Ganoush with goat cheese
Makes 2 cups

Well my eggplant is doing amazing in the garden, the best of all of my veggies this year, and I was looking for a new way to prepare it. We will usually just slice it and grill it with some lemon juice and olive oil, or occasionally I will fry it up and make an eggplant parmesan, but my eggplants are the thin and long variety so they are not great for slicing and frying.

Baba Ganoush is an eggplant dip - similar to hummus only minus the chickpeas. It is smoky and creamy and really delish! I decided not to use tahini, but just a little sesame oil because I didn't want it to taste like hummus, I wanted it to taste like eggplant. 


2 large eggplants (or 4 small garden-sized eggplants)
4 cloves roasted garlic (Roasted Garlic) with oil.
3 tablespoons olive oil
1 teaspoon sesame oil 

1 teaspoon sherry vinegar
½ teaspoon lemon pepper seasoning
2 tablespoons lemon juice
¼ teaspoon cumin 
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
¼ teaspoon salt and black, to taste 
Pinch of fresh parsley
2 tablespoons soft goat cheese (optional)


Roast eggplant over an open flame until completely charred. If you don't have a gas burner than lightly oil the eggplant and place on cookie sheet under a broiler, turning until all sides are charred

It should be softened completely. Let cool in plastic bag or bowl covered in plastic wrap.

Remove all skin from eggplant and scoop out the meat. 

Salt lightly to draw out water and then place in a strainer to drain for 20-30 mins.

Place all the ingredients into the food processor except the goat cheese.

Blend until smooth, add more olive oil if not smooth enough. Then add in the goat cheese and pulse until combined.

Let sit for 2-3 hours to develop flavors. Can be eaten warm or cold with crackers, veggies or a spread for a sandwich.

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