Baba Ganoush Dip with Garlic Pita Chips

Do you ever come home from work starving?

I do, almost every day and often I cry out in anguish if I walk in the door at 5:45 and dinner isn’t till 7:30. What the hell am I gonna do for almost two hours? If I have a drink, I’ll be wasted in a second since all I’ve eaten today was half of a terrible turkey wrap at 1:00.

Enter: dips.

Dips/spreads whatever you want to call them are a life-saver when it comes to hungry people not wanting to entirely spoil their appetites. They are often easy to make, somewhat healthy and just filling enough to satiate. I’m obsessed with Sabra roasted garlic humous, but sometimes I want something a little richer and less preservative-y.

If you make a giant vat of baba ganoush on Sunday, I promise that your early evenings will be so much more pleasant. Even better, bring a little tupperware of this stuff to work with you to snack on at 4:00 if you’re promised to go to your friends terrible play right after work and know you won’t be eating till 9:00 (or whatever it is you might have planned).

This recipe makes enough for about 4 snacks, so double or tripple as needed.

Baba Ganoush Dip with Garlic Pita Chips

Makes 4 servings 

You will need:

1 large eggplant (or two small ones)

2 garlic cloves

1/2 cup tahini (If you really can’t find it, sesame oil will do…but it won’t be as creamy i.e. your baba won’t ganoush as well as it should.)

1 Tablespoon lemon juice

1 teaspoon olive oil

1/2 teaspoon chopped italian parsley

1/4 teaspoon paprika

4 large pitas

2 Tablespoons butter

1 teaspoon garlic powder

Method:

1. Preheat your oven to 400. On the open flame of your gas stove, using metal tongs, hold the eggplant for about 1 minute on each side so the skin gets charred. Then roast it on a foil-covered baking sheet in the oven for 20 minutes, let cool.

2. Cut around the circumference of the pitas so you can open them flat, spread butter and sprinkle garlic powder. Cook in the oven for about 8 minutes until small sections start to burn. Set aside and break into pieces when cool.

3. Peel the charred skin away from the eggplant and place all the insides into a food processor or blender (I think the blender works better). Add the tahini, oil, garlic, paprika, parsley and lemon to the blender and blend on high for about 20 seconds until creamy.

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