Yesterday was the Solar Eclipse, and today I have been coming down from that incredible high. I woke up and was sad af. “Great… only 7 more years until the 2024 Solar Eclipse! UGH.”
Seriously – it was such an amazing experience. I’m nerdy anyways and knew about the eclipse over a year ago, but I was not prepared for how awesome it was going to be. My family came into town this week from Los Angeles, and we spent the day together at my grandma’s (whose house was luckily in totality view), and we had the best time. We were also lucky because during totality, the skies were crystal clear – apparently, not so many people in Nashville got to view the 1-2 minute solar eclipse due to some pesky clouds, and for that, I am sorry, my friends! I would be livid.
I said I’d post this recipe a few weeks ago… my bad.
This baba ganoush turned out well, and I’m pretty proud of it.
I have always liked hummus, but was introduced to baba ganoush in L.A., last summer, and loved it. Like hummus, it is made with tahini, but with eggplant instead of chickpeas.
Hate eggplant? Yeah, me too. Baba ganoush doesn’t taste “eggplant-y.” It tastes like creamier hummus. Give it a chance, y’all. I wouldn’t steer you in the wrong direction!
I love to serve mine with fresh veggies, pita bread, or crackers. It would also be good on a sandwich as a spread, or topped on a salad!
Per usual, I have made a recipe that doesn’t require a food processor. I loathe them. You will however, need a blender! #DeathToAllFoodProcessors
Classic Baba Ganoush Dip
2 medium eggplants
1 1/2 tbsp tahini
3 garlic cloves, roasted
2 lemons, juiced
1/2 tsp sea salt
1 tbsp Extra Virgin olive oil
1/4 tsp crushed red pepper flakes
pinch of cayenne pepper
fresh parsley, chopped (garnish)
black olives (garnish)
Directions for Roasting Eggplant:
1. Pre-heat oven to 400 degrees F.
2. To avoid a bitter eggplant, you will need to put it through a “salting” process. To do this, cut your eggplants in half, sprinkle with a generous amount of salt, and places in a colander for 20 minutes.
3. After 20 minutes, rinse your eggplants, and wipe the remaining salt and liquid off. Pat dry.
4. Pierce your eggplants with a fork, but only a few times. Then place on baking sheet lined with parchment paper, cut side up. Roast for 20 minutes, flip, and roast for 10-20 minutes more.
5. Let cool, and then peel inside of eggplant from skin, and toss skin.
Directions for Dip:
1. Combine eggplant, roasted garlic, tahini, lemon juice, salt, red pepper flakes, cayenne pepper, and oil into a bowl, and mix well.
2. Transfer to blender, and blend on low. Add a bit more olive oil for creaminess if need be.
3. Remove from blender, and transfer to a bowl. Drizzle top of dip with olive oil, and then follow up with preferred garnishes.
I’m probably going to make this again really soon… it’s delicious and so easy!