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.
- 2 pounds Japanese eggplants
- 1 tablespoon extra-virgin olive oil, plus extra for garnish
- 1/4 cup tahini
- 2 medium garlic cloves, coarsely chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon finely chopped Italian parsley leaves, for garnish
- 1Heat 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.
- 2Scoop 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.
- 3Transfer 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.
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