Baba Ghanoush Recipe by Mangia
Baba Ghanoush
The addition of yogurt sets this baba ghanoush apart and makes it Mangia's. As anyone who loves eggplant knows, this is a wonderful dip for wedges of pita or for vegetables. It is also very successful served as an accompaniment to lamb or chicken. We roast the eggplants over the gas burner on the stove top. If you'd rather not do that, you can roast them in the oven. We prefer the charred flavor that only comes when you use the open flame.
Ingredients
- 2 medium eggplants 1 ½ pounds each
- ½ cup fresh lemon juice
- 2 garlic cloves
- ¼ cup tahini Middle Eastern sesame seed paste
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- Salt
- ½ cup plain yogurt
- 1 package pita bread
Instructions
- To roast the eggplant over a gas burner: Place each eggplant on the burner of a gas stove and turn the heat to medium. Char the eggplants, turning them with tongs, until the skin is uniformly blackened and ashy. This should take from 20 to 30 minutes. Remove and let cool.
- To roast in the oven: Preheat the oven to 375 degrees Fahrenheit. Prick the eggplants in a few places with a fork and place on a baking sheet, lined with parchment paper, if desired. Roast for about 45 minutes, or until soft. Let cool.
- Peel the eggplants and discard the skin. Shred the flesh, and remove the seeds. Put the flesh in a bowl and sprinkle with 2 tablespoons of the lemon juice.
- Peel, trim, and mince the garlic.
- In a food processor, combine the eggplant, garlic, remaining lemon juice, tahini, parsley, and olive oil and process until pureed. Taste for salt and add to taste. Add the yogurt and process for 30 seconds to incorporate.
- Transfer the spread to a wide, shallow serving bowl. Accompany with pita bread, cut into wedges for dipping. Keeps, covered, in the refrigerator for up to 3 days.
