Aug 10, 2012

roasted eggplant hummus (baba ghanoush)



Today is the last day of classes for the summer (woohoo!!).  It's pretty much a holiday around here.  It's a day when it doesn't matter so much if your slightly chipped nail polish is showing in your flip-flops or if you're wearing (work) jeans.  My work is pretty much done in the classroom.

Granted, I still have 19 long tests left to grade, but compared to the number of finals I have to grade in a normal semester, it's a vacation.

It's also the beginning of the first normal (Saturday/Sunday) weekend that my husband has had off since starting his new job.  He always worked at least one--but usually both--days of the weekend at his past job.  This is a wonderful, weird adjustment we're happy to be making.



I made this the other night as a celebration treat and told my (eggplant-hating) husband that it was hummus.  He believed me and enjoyed it.

Being the awful liar that I am, I had to come forward and tell him it was actually eggplant (instead of chickpeas).  All of a sudden, he didn't like it anymore.

If you're dealing with an eggplant-hater, just say it's hummus and stick to it.  It's roasted eggplant hummus after all, so you're not really lying.

We didn't have any pita, so we ate it with tortilla chips and I've had it the past couple days on sandwiches, in place of hummus--delicious!


Roasted Eggplant Hummus (Baba Ghanoush)
Recipe adapted from Martha Stewart
Makes about 3 cups


Ingredients:
  • 1 medium eggplant
  • 3 large cloves garlic, skins on
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tbsp tahini (sesame paste, found in the middle eastern food section)
  • salt, to taste
  • paprika, for sprinkling
Start by roasting the eggplant and garlic cloves on a baking sheet in a 425 degree oven.  The garlic will only take 15-20 minutes.  Carefully remove the garlic once it's soft.  Continue to roast the eggplant for about another 20 minutes, until it's soft and the skin is dark and wrinkly.

Allow the roasted eggplant and garlic to cool until they're no longer too hot to touch.  Cut the eggplant in half and scoop out its innards (I used a grapefruit spoon), discarding the skin.  Put the soft eggplant directly into a blender or food processor.  Remove the skin from the garlic and place the garlic in the blender as well.  Finally, add the lemon juice, olive oil and tahini to the blender.  Blend on medium until everything is very smooth.  Taste the dip at this point and add salt to taste.  Refrigerate dip until you're ready to serve it.  Sprinkle dip with paprika for a pretty pop of color and a light smoky flavor at the last minute.





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