22552 Baba Ghanoush 25 mins, plus cooling time 5 mins 1 1/2 cups (4 to 6 servings) Wed Jun 17 16:32:00 -0700 2009 Wed Jun 17 16:58:12 -0700 2009 Easy Middle Eastern CHOW http://www.chow.com/recipes/22552 Wed, 17 Jun 2009 23:58:12 GMT When you need a switch from hummus This smoky eggplant dip is a pita chip's best friend. Baba ghanoush takes a backseat to hummus all too often (perhaps because second-rate globe eggplants result in second-rate dip). But make it with the flavorful Japanese or Chinese eggplant and you may never dip your pita chip in hummus again.

This recipe was featured as part of our story on summer dips.

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  • Heat the broiler to high and arrange a rack in the middle. Split eggplants lengthwise and place cut side up on a baking sheet. Drizzle 1 tablespoon of the olive oil evenly over eggplant and broil until well browned, about 15 to 20 minutes. Set aside until cool enough to handle.
  • Scoop out eggplant flesh and place in the bowl of a food processor fitted with a blade attachment. Add tahini, garlic, lemon juice, and salt. Process until smooth, about 30 seconds.
  • Transfer to a shallow dish, drizzle with extra-virgin olive oil, and sprinkle with parsley. Serve at room temperature or chilled with toasted pita wedges or pita chips.
    • ]]>     http://www.chow.com/assets/2009/05/baba290.jpg Kate Ramos 53 Starter 68 2 pounds Japanese eggplants

    ]]>     1 tablespoon extra-virgin olive oil, plus extra for garnish

    ]]>     300 1/4 cup tahini

    ]]>     74 2 medium garlic cloves, coarsely chopped

    ]]>     43 2 tablespoons freshly squeezed lemon juice

    ]]>     301 2 teaspoons kosher salt

    ]]>     203 1 teaspoon finely chopped Italian parsley, for garnish

    ]]>     388 healthy 5005 cheap 23680 affordable 38 budget 332 vegan 435 vegetarian 10054 dairy free 6027 gluten free 722 spread 807 starters 644 summer 318 snack 1555 hors d'oeuvre 28356 summer dips