There seem to be only eggplant lovers and eggplant haters, no middle ground. Baba ghanoush can change that. Luxuriously creamy, it tastes like hummus. The eggplant flavor is very muted. One of my daughters dislikes the texture of hummus, but she likes baba ghanoush. So even if you dislike the flavor of eggplant or the texture of hummus, this may be for you.
Baba ghanoush is a great dip for raw veggies and whole wheat pita triangles. It can also be used like a condiment on veggie sandwiches and grilled vegetables.
It's a great way to get more raw garlic in your diet. Raw garlic may well be nature's most potent "wonder drug". It helps protect against numerous cancers, atherosclerosis, cardiovascular problems, blood clots, and strokes. It helps fight colds and flu and stimulates the immune system. To get the most benefits from garlic, crush it and let it sit for about 10 min. before using, and eat it raw.
When picking eggplant I normally choose small ones, large ones tend to be seedy and more bitter. Baba ghanoush is a good way to use up any oversized eggplant you have. Eggplant is a good source of fiber, potassium, manganese and antioxidants. I enjoy this dip warm, but it's also good cold and keeps in the fridge about 3 days.
Baba Ghanoush Recipe
1 large eggplant
juice of 1 lemon
2 cloves of garlic, minced
2 T. tahini
1/4 tsp. sea salt
freshly ground black pepper to taste
Preheat oven to 375. Cut eggplant in half lengthwise, place on baking sheet brush cut sides with a tiny bit of olive oil to keep it from drying out, bake 20 min. ( Don't overbake) While eggplant is baking, crush garlic and let it sit. When eggplant is done, remove skin, place eggplant in food processor along with rest of ingredients and puree till smooth and creamy.