Easy Baba Ganoush

The Middle Eastern cuisine has a popular appetizer dish, called baba ganoush. This basic dish is gluten free if served without famous pita bread. The baba ganoush can be used as a spread for bread because of the creamy and fatty natural taste from the grilled eggplant. This recipe is a good dip for the vegetarian diet because it uses the baby carrot, celery, and other fresh vegetables. One tip I like to share when making this dip is to choose a fresh “male” eggplant because the male eggplant has fewer or no seeds and the meat is sweeter than the “female” eggplant.  To know the difference between the male or female eggplant, one should look at the bottom end of the eggplant. If the dried area is round or oval, it is a male eggplant, and if it is a slit. it is a female.. I think the eggplant is very healthy to eat and including this dish in our diet is a good thing.

Ingredients;
1 medium male eggplant 

2 tbs tahini sauce*
1/2 tsp cumin
1/4 tsp caynene
1/4 tsp salt
2 tbs lemon juice
2 garlic cloves, minced
2 tbs fresh chopped parsley 
1 tbs olive oil for topping

Directions:
Grill eggplant directly on a stovetop to chard the skin. Then place the charred eggplant on a baking dish and bake in a preheated oven set to 350° for 20 minutes or until a toothpick can be inserted through the eggplant.

Let the baked eggplant cool off completely. Peel the skin off and discard the skin.

 

 

 

 

 

In a mixing bowl, place the eggplant meat in the bowl and use a fork to mash the eggplant meat with tahini and follow with the rest of the ingredients. Adjust the seasoning for your personal taste. Drizzle the dip with olive oil. 

*Tahini is sold in most grocery markets. However, it is easy to make it at home. Here is the recipe:
1 cup sesame seeds
1/4 cup olive oil

Toast the sesame seeds in the oven for 5 to 7 minutes. Stir occasionally to prevent the seeds from burning.
Place the roasted seeds in a food processor with oil and blend until smooth. Add more oil if needed to achieve the taste of creamy and glossy smooth texture. Place in a glass jar with lid and store in a refrigerator.
The eggplant dip flavor gets better by the next day, but it can be served right away.