I know the name sounds a bit strange but it is a wonderful tasting and very filling dip. Especially good with cut up raw vegetables or my favorite fresh pita bread*. So guess what I am making today? Baba Ganoush. This is going to be lunch. Joe and I have always talked about just having dessert first and forget about the lunch or dinner. Well I say let’s have an appetizer for lunch and forget about the lunch!
So let’s talk eggplant, what a wonderful vegetable. I make a delicious eggplant lasagna as well as a ratatouille recipe that I will post in the future. Both are excellent ways to use this very versatile veg.
1 large or 3 smaller fresh shiny eggplants
1/2 head of garlic just cut the tops off to allow the oil to penetrate the cloves
1 clove raw garlic
1/4 teaspoon dried oregano leaves
1/2 cup tahini (sesame paste)
1 lemon, juiced
1 teaspoon garam masala – it is a traditional Indian spice blend that usually includes cumin seeds, cinnamon, coriander seeds, black pepper, clove, nutmeg and chili.
Olive oil for baking the veggies and a few tablespoons for the top of the dip
sea salt and pepper to taste
2 tablespoons chopped cilantro
First take your eggplants, wash them and cut them in half. In a small tin foil wrapper add half head of garlic and just trim the tops of the garlic to show the clove below. Place all on a cookie sheet that has been lined in tin foil, less to clean up. Sprinkle all with olive oil, add the oregano and bake in a 350 degree oven for 20-25 minutes until soft. Squeeze any excess olive oil from the garlic tin foil into your mixture, what a wonderful flavorful oil it has made.
In a large bowl spoon all the eggplant flesh and squeeze the bottom of the garlic head – the cloves will just pop out and add them to the bowl. Mash all together and add your tahini, lemon juice, garam masala, salt and pepper. Finely grate the one raw clove of garlic on top of the mixture. Mix well. It should be dip consistency, pretty thick with no big chunks of eggplant if it seems too thick add a little water until you get the right consistency. Taste for seasoning add more salt if necessary. Refrigerate. Right before serving add your cilantro and mix well. Serve with sliced vegetables, crackers or pita bread.
*Pita bread recipe can be found by searching for Pita Bread and Hummus above from my August 2016 post.
We are cooking again in San Clemente. Today I am making the easiest pita bread you will ever find and hummus that will make you want to cry. Well maybe smile, not cry.
NO Bake Pita Bread
1 1/2 teaspoon yeast
1 cup warm water (110 degrees f)
1 cup regular flour
1 1/2 Tablespoons olive oil
1 3/4 teaspoon salt
1 3/4 cups regular flour
additional flour for dusting and oil for rising bowl
Heat water and mix with yeast in the bowl of your mixer along with the 1 cup of flour. Mix with the whisk attachment until completely blended. Allow to sit for 15 minutes until bubbly and starting to grow. Add balance of ingredients and mix with the dough hook for 8 minutes until the dough is soft and has formed a ball on the hook. Take dough out, shape in a ball tucking the ends under and add a few drops of olive oil to the bottom of the bowl as well as the ball of dough. Cover with cling film and a dish towel and allow to rest and grow for the next two hours.
When double in size take out of bowl, pat down to a disk and cut into 8 same size pieces. Roll each piece into a ball tucking the ends under and sprinkle with flour. Allow to sit for a few minutes while the cast iron skillet heats – do not add oil. Roll each ball into a flat disk and gently lay into the bottom of the skillet. Lower the heat to medium and cook for a few minutes. It should start to puff up and get nice brown spotted on the underside. Flip and cook for another 2-3 minutes. Now turn over once again and cook for a few more minutes. Place on a dish towel in a basket while you finish making the others. If at this point you do not want to make the rest you can refrigerate the dough making sure it is covered completely with the cling film and when you go to use the next day just allow the dough to warm up a bit before cooking.
2 cups cooked chickpeas
1 cup cooking water from chickpeas or fresh water
1/2 cup Tahiti (sesame paste) include some of the oil
1/4 cup olive oil
2 cloves garlic, grated fine
Salt and Pepper
1 Tablespoon fresh cumin, ground
Juice of 1/2 lemon
2 Tablespoons chopped cilantro
extra olive oil and cilantro for garnish
In a food processor add chickpeas, tahini and olive oil Start by pulsing and drizzle water until you get the right smoothness and consistency. Add the balance of the ingredients and mix until completely blended. Taste for salt, pepper and olive oil and add more if necessary. Blend again, remove to a serving bowl, make a deep impression in the middle of the hummus and add your garnish of olive oil and cilantro to that indentation. Serve at room temperature with the pita bread. Refrigerate any left overs for the next day. In our house, there were no leftovers! Yum.