Wondering what to do with eggplant? If you haven't tried Eggplant Parmesan, you probably should. Roasted eggplant is also a great addition to other pasta dishes, and stir fried eggplant is great too. For those who are new to eggplant however, Baba Ganoush, a Middle Eastern dip (tasty with pita bread) can be a great way to befriend this unique vegetable.
Makes ~1 1/2 cups of dip
5 medium-sized eggplants
2 tablespoons of fresh lemon juice (roughly half a lemon) + the zest of 1/2 a lemon
2 tablespoons olive oil
1 tablespoon tahini
1 clove garlic, minced
Salt & pepper (to taste)
1 tablespoon parsley, chopped
5 basil leaves, chopped
1 tablespoon pine nuts, toasted (optional)
A pinch of toasted sesame seeds (optional)
Place the wire rack in your over close to the boiler, and pre-heat the broiler on it's highest setting.
Score the eggplants all around (i.e. slice into each side a few times with a sharp knife), then place them on a baking sheet directly under the broiler. Broil the eggplants for about 45-60 minutes, turning the eggplant over half way through. You want them to be totally charred on the outside, and soft on the inside. When they are done, remove them from the oven and allow them to cool.
Once the eggplants have cooled, open them up and scoop out the insides into a colander using a spoon. Allow some of the water to drain, then transfer to a bowl.
Mix the eggplant with the lemon juice, olive oil, tahini, garlic, salt, and pepper. Adjust seasonings to taste. Garnish with herbs and toasted pine nuts or sesame seeds, and serve with pita bread, another fresh bread, or crackers.
Recipe adapted from Food 52.