I ended up mixing several recipes together to make this, added with a friend's recommendation on how to prepare it without everything tasting weird. I also didn't have pita to make into pita chips so I ended up dipping celery and corn chips in it in the end.
BABA GANOUSH
Ingredients:
- 3 small-medium eggplants
- 4 cloves garlic
- 2-3 small lemons, juiced
- 1/4-1/2 cup tahini
- 1/2 cup olive oil
- Drizzle of honey
- Salt, pepper, parsley, cumin, & cayenne pepper to taste (about 1-3 tsp each depending on your love of flavor)
A good description of how to grill and drain an eggplant is here (also a great explanation as to WHY you need to drain an eggplant). If it's winter (like it is now) and you don't want to go outside to grill, just roast them by putting the eggplants on a rack with a pan underneath to catch the juices. Set the oven to 400-450 degrees Fahrenheit and leave them in there for 30 minutes, then drain them.
Squeeze out all the pulp according to the video above. Drain the eggplant for 30 min. and remove as many of the seeds as possible without sacrificing the pulp.
Throw all the ingredients into a food processor and mix it up! If it's not viscous enough, add a little more tahini to the mixture. Keep tasting to make sure you get the right balance of spices.
Dip veggies, pita, or anything your imagination can come up with into your yummy baba ganoush!
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