Friday, October 14, 2011

Baba Ghanoush (Eggplant Dip)

I thought you might like to see Bread Lady (on the left). Here she is with my mom, Nana (on the right). What fun, sweet and beautiful ladies... oh and they both LOVE to talk... and I love to listen.
She recently showed us how she makes baba ghanoush, eggplant dip. In Lebanon, baba ghanoush is served as an appetizer. Bread lady serves her dip with toasted pita chips (I'll show you her easy trick for semi-homemade pita chips).

What you need:
  • 1 eggplant, pierced and roasted on a grill (a jar of roasted eggplant works as well)
  • 1 clove garlic, pressed
  • 1/2 teaspoon salt or to taste
  • juice of 1 lemon or to taste
  • 1/4 cup tahini 
What you do:
I had Mr.Perfect throw this eggplant on the grill while he was cooking steaks. He didn't do much to it, just turned it a few times and left it there for about 45 minutes.
Once the eggplant is roasted and cooked through, peel the skin off and dump the eggplant innards in a bowl and mash the eggplant with a fork.

Add remaining ingredients to the eggplant and mix well.

Serve with pita chips, crackers, veggies or grab a spoon and dig in.  Bread Lady says to drizzle a little olive oil over the dip and sprinkle a little paprika before serving...I never got that far.

To make pita chips, cut triangles of store bought pita bread.

Brush a little olive oil over each piece of pita.

Sprinkle with a little kosher salt and bake in a 400 degree oven until the pita chips are slightly toasted.
 Aren't they beautiful?!
And so wonderful with baba ghanoush!
Thanks again Bread Lady! xoxoxo