African Eggpland Dip Baba Ganoush Recipes

Steps:

• 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
• 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
• 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
• 4. Adjust the seasoning with salt and pepper to taste and serve.

Steps:

• On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft.
• Set aside and let cool.
• Peel off charred skin,or scoop out the soft insides of the eggplant and place in a large bowl.
• Add Garlic, olive oil, onion, parsley, basil, Tahini if you are using it,Tabasco Sauce, salt and pepper to taste. The dip can be as smooth or lumpy as you like it, If you want it smooth, then process it until the ingredients are paste like.
• Serve as a dip with Pita crisp triangles, Armenian cracker bread, as a vegetable dip,or as a vegetable side dish. Can be served hot or cold.
• To roast garlic: Peel outer skin layer from head of fresh garlic, leaving cloves and head intact. Place head of garlic on a double thickness of foil; top with 1 teaspoon butter and a sprig of fresh.
• rosemary or oregano or 1/4 teaspoon dried. Fold up and seal. Bake in a 400 degree over or on a covered grill for 55-60 minutes. Let cool to the touch.
• Squeeze the now softened cloves from skins and set aside. Discard skins.

Steps:

• Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
• Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
• Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
• In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
• Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.