Memorial Day Baba Ghanoush

26 05 2009

I made a take on Mark Bittman’s recipe for eggplant dip for a Memorial Day BBQ with some friends. It was a big hit with the adults … and all of the toddlers, too! Here’s my rendition (no tahini due to allergies):

3 medium-sized eggplants
1/2 cup walnuts
1/3 cup sunflower seeds
olive oil
3 garlic cloves, minced
lemon juice (to taste but somewhere between half a lemon’s worth and a whole lemon’s worth)
salt and pepper (to taste)

Heat oven to 500 (or you can use a grill on medium high). Poke the eggplants a few times with a fork, and put them in the oven on a cookie sheet and/or tin foil. Roast, turning occasionally, for 15-30 minutes until the skin is really dark and the eggplant has collapsed. Take the eggplant out and set aside, turn the oven off, and put the walnuts and sunflower seeds on another baking sheet (or the same one with the dirty tin foil removed) in the oven. Just toast these quickly and be sure to take them out before they burn. Pour about 1/4 cup olive oil in the food processor/blender, add the garlic cloves, toasted nuts and seeds, and lemon juice, and process until smooth. At this point the eggplant should be cool enough so you can peel off the skin, roughly chop the flesh, and throw it in the processor with the oil mixture. Process until smooth, in batches if necessary, adding water, more lemon juice, or more olive oil as necessary for the right texture. Taste it, then add whatever salt and pepper you want.




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