We have not had our first frost yet. It has been cooling down though. We can now feel the coolness in the house every morning, which means that we are now starting a fire every morning to take the chill off. Then I am looking out the window at all the produce we still have growing and start to think of what I can cook using this wonderful abundance of produce.
So I’m going to share a recipe that I have made repeatedly this year. BaBa Ghanoush (pronounced bah-bah-gah-noosh); this amazing dip has become a household favorite. We use it for meat or veggies; great with tomatoes, cucumbers, carrots and celery. It can be spread on crackers, sandwiches or put on a salad. The kids have actually gave up ranch and request this dip instead. And it uses several eggplant that I used to look at and wonder how are we going to use all these eggplant. That is not a problem this year. I now make several batches of this at a time and freeze some so we can enjoy this wonderful dip all winter.
2 large round eggplant or several of the slender Chinese eggplant (1 pound)
2 TBSP Olive Oil
2 cloves of garlic
2 TBSP basil or if you cook like I do, just use a handful
1/2 tsp salt
2-3 TBSP lemon juice (optional) I don’t use the lemon juice; I don’t like the lemon taste and don’t mind the dip turning brown.
Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil. Wash the eggplant and use a fork to prick each eggplant all over. Put them on the baking sheet and place in the oven. Cook for about an hour or until they start to collapse. You will know if they are done if they are soft inside. Let cool, until they are cool enough for you can handle them.
Split the eggplants open and use a spoon to scoop the inside (flesh) out, putting it into a food processor. Add the remaining ingredients and process until smooth. You will still have some seeds in the mixture. If you don’t want the dip to turn brown, then add 2-3 TBSP lemon juice and mix. Scrape the dip into a bowl and serve.
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