Baba Ganoush (that other Middle Eastern dip)

Baba Ganoush is a tough sell: it has a weird name, its muted brown color (not the, say, festive green of guacamole or red of salsa) can be sort of unattractive, and it’s made from burnt eggplant. However, if you have reservations about eating this traditional Middle Eastern dip, you’re just gonna have to forget about all that and try it. Because it is very, very good.

Baba Ganoush gets its signature smokiness and bitterness from charred eggplant. No need to fire up the grill or gather wood for a bonfire (though, who am I to stop you?) - this crucial step can be performed on any regular gas stove top. Tahini (sesame paste) adds a creaminess and nuttiness to the dip, while garlic and herbs add spice and freshness, respectively.

Depending on the variety, origin and age of the eggplant you use, the dip may range in color from sandy beige to light brown. I served this with flatbread (I prefer it to pita) crisps (recipe below)*. It would also be great with crudites, or on grilled crostini, topped with fresh tomatoes in the summertime.

Adapted slightly from David Lebovitz’s Baba Ganoush recipe
(Yield: About 1.5 cups - enough for 4 people as an appetizer)
Ingredients:

• 2 small/1 large eggplant (about 3/4 lb)
• 1 garlic clove, smashed
• 2 tbsp lemon juice
• 3 tbsp tahini
• 1 tbsp olive oil
• 1 handful parsley or cilantro leaves
• Sea salt + freshly ground black pepper

Procedure: Preheat oven to 375F. Prick eggplant with a fork all over. Turn two stove burners on medium-low heat and place eggplant directly on stove. Using heat-safe tongs, rotate eggplant frequently until the skin is nicely charred and starting to flake off, 5-7 min. Transfer eggplant to a baking sheet and roast until soft (a fork should pierce them easily), about 30 min. Let the eggplant cool off. When cool enough to handle, slice the tops off the eggplant and discard. Cut the eggplant in half lengthwise, peel off the skin and discard. Place the eggplant flesh into a food processor along with all remaining ingredients, seasoning generously with salt and pepper. Pulse until combined. Drizzle with a bit of olive oil and garnish with herbs if desired.

*To make flatbread crisps: Slice round flatbreads in half and then cut into triangles. Place in a single layer onto a baking sheet and drizzle lightly with olive oil. Bake at 375F for about 10 min, until the bread is crispy.