I like eggplant dishes, but The Boy loves them. And his obsession for baba ganoush is pretty much out of control. I shouldn’t be so hard on him because this is quite addicting. If you have bread on hand and are looking for a dip, this is a good one to make….
2 medium eggplants (about 2.5 pounds)
6 cloves of garlic
1/2 cup parsley
1/4 cup tahini
juice of 1/2 lemon
2-3 tablespoons olive oil
salt & pepper
Poke eggplants with a fork to create airholes. Broil on high for 10-12 minutes on one side. Flip and broil for another 10-12 minutes. Allow to cool before proceeding.
Place garlic in a food processor and chop on a low setting. Add eggplant. Process until pureed. Remove from food processor and add chopped parsley, tahini, olive oil, lemon juice and salt and pepper to taste. Serve with pita or flat bread.
NOTE: You can substitute the eggplant for about 1-1/2 cup of chickpeas for homemade hummus.