Ingredients with Measurements:
- 2 medium eggplants
- 4 medium tomatoes
- 1/4 cup olive oil
- 1/4 cup tahini
- 2 garlic cloves, minced
- 1/4 cup lemon juice
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cut the eggplants in half lengthwise and score the flesh with a knife.
3. Cut the tomatoes in half and remove the seeds.
4. Place the eggplants and tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
5. Roast in the oven for 30-40 minutes or until the eggplants are soft and the tomatoes are caramelized.
6. Let the eggplants and tomatoes cool for a few minutes, then scoop out the flesh of the eggplants and discard the skin.
7. In a food processor or blender, combine the eggplant flesh, tomatoes, tahini, garlic, lemon juice, cumin, and salt and pepper to taste.
8. Process until smooth and creamy.
9. Transfer the dip to a serving bowl and garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes about 2 cups of dip, serving size is 1/4 cup.
Nutritional information:
Calories per serving: 80
Fat: 6g
Carbohydrates: 6g
Protein: 2g
Fiber: 2g
Sodium: 70mg
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- If you don't have tahini, you can use almond butter or peanut butter instead.
- You can use roasted garlic instead of raw garlic.
Variations:
- Add roasted red peppers for a smoky flavor.
- Add a pinch of smoked paprika for a spicy kick.
- Add chopped fresh mint or cilantro for a burst of freshness.
Tips and tricks:
- Make sure to score the eggplants before roasting to allow the heat to penetrate and cook them evenly.
- You can roast the eggplants and tomatoes ahead of time and keep them in the fridge until you're ready to make the dip.
- If the dip is too thick, add a little bit of water or olive oil to thin it out.
Storage instructions:
Store the dip in an airtight container in the fridge for up to 5 days.
Reheating instructions:
You can serve the dip cold or at room temperature. If you prefer it warm, you can microwave it for a few seconds or heat it up in a saucepan over low heat.
Presentation ideas:
Serve the dip in a shallow bowl and drizzle with olive oil. Garnish with fresh parsley and serve with pita bread or vegetables.
Garnishes:
Fresh parsley, chopped tomatoes, chopped cucumbers, olives, feta cheese.
Pairings:
Pita bread, crackers, vegetables (carrots, cucumbers, bell peppers).
Suggested side dishes:
Grilled chicken, lamb kebabs, falafel, hummus.
Troubleshooting advice:
- If the dip is too thick, add a little bit of water or olive oil to thin it out.
- If the dip is too thin, add more tahini or roasted eggplant to thicken it up.
Food safety advice:
Make sure to wash the eggplants and tomatoes before roasting them. Store the dip in the fridge and discard any leftovers after 5 days.
Food history:
Roasted eggplant and tomato dip is a traditional Middle Eastern dish known as baba ganoush. It's a popular appetizer and dip that's enjoyed in many countries, including Lebanon, Israel, and Turkey.
Flavor profiles:
Creamy, smoky, tangy, savory.
Serving suggestions:
Serve the dip as an appetizer or snack with pita bread or vegetables. It's also a great topping for sandwiches or wraps.
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