This is a great, healthy dip to whip up and whip out just about any time but especially when eggplant is so abundantly available. The key to the kingdom of flavor is to not be too shy about charring it on your stove top. The resulting creamy, smokey, earthy goodness that is baba ganoush is your reward.
Serve it with cocktails along with some toasted flat bread, chunks of tangy feta and some homemade hummus.
smokey baba ganoush
1 large eggplant
2 cloves of garlic, peeled
1/3 c tahini paste
1/2 c cilantro
juice of 1/2 lemon
1 t smoked salt (or kosher)
1/2 t ground cumin
dash of ground chipotle pepper
Preheat oven to 375º
Prick your eggplant all over with a fork. Place the eggplant directly onto the flame of your stovetop, carefully charring it on all sides. If you don't have a gas cook top, the best alternative would be to use your broiler. Once you are done torching, bake it in the oven for about 30 minutes until it is completely soft. Let it cool. It won't be pretty.
Cut the eggplant in half and scoop out the flesh.
Add it to the bowl of a food processor with the all of the other ingredients except the olive oil.
Process until smooth. Season with salt, lemon juice. Drizzle with olive oil and serve.