Some recipes come together in no time flat, first or second time cooking it and things are good to go. Other recipes take a fair amount of time or even, as with today’s recipe, a couple of years. I’ve been a fan of Baba Ganoush since the first time I had it at a friend’s house. Everything about baba ganoush is perfection, the creamy texture and smooth eggplant flavor and the slight hint of something nutty. I have been trying to recreate this delicious dip ever since and it has always fallen flat – a victim of too much oil, or not enough tahini, or undercooked/overcooked eggplant. Every attempt was recorded, with notes of how to improve it as well as researching various websites and cookbooks for tips and tricks to make it better. I decided to give it another go the other week for my Downton Abbey finale, figuring there were enough apps being planned that if it did flop I had my Garlic Feta dip as a back-up. However I was FINALLY successful! The dip game out smooth and rich and delicious – no oily aftertaste, no bitterness, and no leftovers!
1.5 lbs Italian Eggplants
5 tbsp EVOO, divided
2 garlic cloves
1 tsp sesame oil
1/2 tbsp plain Greek yogurt (I used So Delicious but any plain variety will work)
- Preheat oven to 425. Half the eggplants lengthwise and lightly coat in 3 tbsp of EVOO. Place cut side down on a roasting pan and cook for 45 minutes. Remove from oven, then scoop out the eggplant flesh and allow to cool.
- Once cool add the eggplant to a food processer, along with the remaining EVOO, garlic, sesame oil, and yogurt. Pulse until everything is well blended, then season to taste with salt and pepper (optional)
- Place in fridge for at least an hour and then enjoy!
It might have taken a far amount of mistakes to wind up with this recipe, but it was well worth it! The best part about this dip is how you can use it as a sandwich filling assuming you have any left. I also realize this is not the traditional method, but I find that tahini paste has a strange aftertaste so I use the combintation of sesame oil and Greek yogurt to recreate the nutty taste of the paste.