It's eggplant season and I love it! One of my favourite treats is baba ghanoush which can easily be made at home and enjoyed with pita chips.
- 1 medium-large eggplant
- 1 clove of garlic, chopped
- 1 tablespoon of tahini
- Juice of half a lemon
- Smoked paprika (optional)
- Extra virgin olive oil
- Kosher salt and ground pepper
- Chopped parsley or cilantro (optional)
Slice eggplant lengthwise into quarters.
Cook skin side down on a hot barbecue until soft. I like to put a piece of aluminum foil underneath.
Cool the eggplant, then scoop out the insides into your food processor. Add the garlic, tahini, lemon juice, salt and pepper. Pulse. Slowly add some olive oil and pulse. You'll want to add just enough olive oil to achieve a relatively smooth consistency but don't let it get soupy! Top with chopped parsley.
Time to eat eggplant dip!