We are quickly running out of summer, but the weather here in Oregon hasn’t yet noticed. In the heat of late summer, nothing is more appealing to me than a nice mezze platter piled high with dips, bread, cheese, vegetables, and pickled things. And the star of those platters is always the creamy, smoky baba ghanoush.
Baba ganoush is like hummus plus. It has all of the delicious flavors of hummus, but the eggplant makes it both creamier and healthier, while also infusing the dip with a light smokiness that takes it to another level. If you have a gas stove, an oven, or a campfire, it is very simple to make (sorry induction stove folks). Just roast up a few eggplants on the grill outside or just right on the burner of your stove (as we typically do), then zip it in the food processor with a few other tasty things, and you’ve got yourself the start of a perfect light dinner.
2 medium-large eggplants
Juice of 1 ½ lemons
2 cloves garlic
1/2 cup tahini
¼ cup olive oil, and more to garnish
½ tsp cumin
½ tsp smoked paprika
2 tbsp fresh parsley, finely chopped
Salt to taste
Slice eggplant in half and char the inside to a dark brown over medium-low flame. When charred, flip and roast the skin side until it is cooked through. Remove from heat and allow to cool.
Scoop out the flesh and discard the skin. Add remaining ingredients to the food processor and puree. Serve topped with fresh olive oil and a sprinkling of smoked paprika. Serve with sliced fresh vegetables and warm pita to dip.