Smoky Creamy Babaganoush

A few simple ingredients come together with charred eggplant to create the most smoky, creamy, and tangy Mediterranean dip called babaganoush.

Babaganoush (Smoky Eggplant Dip) Recipe

Prep time: 5 minutes. Inactive Prep time: 10 minutes. Cook time: 15 minutes. Yields: 8 servings.

Ingredients:

• 6-8 japanese eggplants

• 2 tablespoons tahini

• Juice of half a lemon

• 1 clove minced garlic

• 1/2 tsp kosher salt

• 1 tablespoon extra virgin olive oil

• Parsley for garnish

Recipe Directions:

1. Preheat your broiler or grill for 10 minutes.

2. Char the eggplants all the way around on a hot grill, under the broiler, rotating every 5 minutes. It should take about 15 minutes.

3. Remove the eggplants to a bowl to cool.

4. Once cooled, move to a cutting board or the sink and peel the skin off. If the skin gives you a hard time, slice the eggplants in half lengthwise, and use a spoon to scoop out thr flesh.

5. Return the eggplants to the bowl, add the lemon juice, tahini, and kosher salt.

6. Shred the eggplants with two forks while incorporating the other ingredients. Shred until the smoky dip becomes creamy.

7. Garnish with extra virgin olive oil and parsley. Enjoy!

Tips:

• You can also use two medium globe eggplants, but try to get them on the small side. If you use them, cut them in half, drizzle olive oil on cut side, and place them flesh down on a lined cookie sheet under the broiler or straight on the grill. If they create excess juice, leave it out of the dip so it stays creamy.

• You can also char the eggplant directly over a gas flame or open fire. You will need to watch it carefully and rotate more frequently to prevent it from catching fire.