Tuesday, April 27, 2010

grilled eggplant dip

also known as babaganoush, this is a really simple dip to make. forgive me as i kinda wing it;)

here's what you will need

2 medium sized eggplants
4-6 cloves of garlic (depending on how much you like garlic)
tahini
salt and pepper
1/2 a lemons juice
turn on your bbq to medium/high

take a sharp knife and make little slits in your eggplants (this is where the garlic will go). slice your garlic cloves in half and shove them into the slits on each eggplant. it is ok if they are sticking out and it can be done willy nilly:) place the eggplant on the grill for about 12min then turn over for another 12min( this is an approximation. basically you want the eggplant to be charred on the exterior) take off the grill and let cool.

once the eggplants are cool peel off the skin and put them, along with the garlic cloves, into your food processor. add as much tahini as you like (about 1/2 a cup is usually good) and salt and pepper to taste. add your lemon.

you can eat this with fresh veggies, falafel or warmed pita. i usually make ezekiel chips to go with it.

here's how to make those.

cut the ezekiel flat breads that you can get in the fridge of most grocers into
chip size triangles (use scissors. it's easiest!). place them on a cookie sheet with olive oil and salt and bake at 350 for about 20 min or until brown. yummy sprouted grain chips!

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