Baba Ghanouj - Eggplant Dip

Baba Ghanouj is a tasty eggplant dip that combines the tastes of eggplant, garlic and sesame for a heady favor. The eggplants taste peppery and the herbs accentuate all the other flavors.

Many people bake the eggplant for this dish, but I like to grill it to amplify the taste. I also like to keep the peel because it tastes good and contains a significant portion of the nutrients of the fruit. As long as you finely puree it, the tastes will blend nicely.

Baba Ghanouj can be enjoyed as a bread dip at a party, or as a side dish for falafel or fava beans. It can also be made into a sandwich with fresh tomatoes for a light lunch.

Ingredients:

• 1 medium sized fresh eggplant
  
• 6-8 cloves of garlic
• 2-3 tablespoons tahini sesame seed sauce. You can buy this now at most grocery stores, or any Middle Eastern food store.
• 1/2 bunch parsley
• 1/2 bunch cilantro
  
• 1 lemon
• 1 lime
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/3 cup extra virgin olive oil

Directions:

1. Thick slice the eggplant, salt and set aside until it sheds its water.
2. Blot dry the eggplant slices, rub with olive oil and grill. I used an indoor electric grill this time, but it is even better if you can grill it on a wood fire. In the summer I would use the Stone Pony.
3. Chop the parsley, garlic, and cilantro in the food processor.
4. Add the eggplants and puree thoroughly. At this point you have a tasty eggplant relish that can be eaten on toast, but keep going, it gets better.
   
5. Add spices, tahini, and lemon/lime juice. Puree until smooth.
6. Serve with bread and cut fresh vegetables such as cucumbers, radishes, celery and carrots.
   

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