Grilled Garlic Eggplant Dip

Courtesy Foodista

Ingredients

3  eggplants

1  garlic head

Olive oil as needed

Kosher or sea salt to taste
¼  cup minced parsley
Freshly-ground black pepper to taste

Preparation

Step 1

Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt.

Step 2

Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants.

Step 3

When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread.

Galil Fried Eggplant, 14-Ounce Cans (Pack of 12)

Baba Ganoush

Baba Ganoush
by sgrishka

photo by sgrishka

Baba Ganoush is a classic Middle Eastern dish that is both healthy and versatile. It makes for a tasty appetizer served with crackers, sliced baguette, toasted pita chips or raw veggies. You can use it as a spread on pita or sandwiches, add it to other dishes, or just eat if off the spoon!

 
Ingredients

1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Preparation

Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. (Adapted from The Victory Garden Cookbook) From: The Cooks Garden catalog, Spring/Summer 1993 (page 20) Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 23:46:18 -0500 From: BobbieB1@aol.com