HEALTHY 2019 | HEALTHY DIPS | 11
MORE
FLAVOR,
LESS GUILT
New cauliflower-based dips are
uncompromisingly delicious
served hot or cold.
BABA GANOUSH
INGREDIENTS DIRECTIONS
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StonemillKitchens.com
2 medium eggplants
2 cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if
necessary
¼ cup tahini
1/ 3 cup extra-virgin olive oil, plus more
for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf
parsley, plus extra for garnish
¼ teaspoon ground cumin
¾ teaspoon salt, to taste
Pinch of smoked paprika, for garnish
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Preheat the oven to 450° with a rack in the upper third of the oven. Line a large, rimmed
baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve
the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the
prepared pan with the halved sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about
35 to 40 minutes. Set the eggplants aside to cool for a few minutes, then flip them over and
scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the
skins. Pick out any stray bits of eggplant skin and discard. Remove as much moisture from the
eggplant as possible; let the eggplant rest for a few minutes and shake/stir the eggplant to
release some more moisture.
Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant
into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork
until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While
stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy,
and use your fork to break up any particularly long strings of eggplant.
Stir in the parsley and cumin. Season to taste with salt and more lemon juice, if you’d like a
more tart flavor.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top, then sprinkle
parsley and smoked paprika on top. Serve with accompaniments of your choice.