The right spice can add so much flavor to a dish. Smoked paprika (from the bulk section at Whole Foods) brings out the best in baba ghanoush. This middle eastern dip can be eaten as a dip with veggies, chips, pita, or toasted bread. If you wanna be wild and crazy, spread some on your sandwich!
Last week I made baba ghanoush with larger eggplants (or are they regular size?) This week I made the dip with fairy tale eggplant. Either one works well, though the fairy tale ones may be a bit more work removing the pulp from the skin. The extra work is not arduous so plunge in either way.
First pierce the skin with a fork so that as it roasts steam can escape.did it on my stovetop (very HOT kitchen idea) this week I decided to give it a go on the grill. You could also broil the exterior for a few minutes as this food blogger recommends.
Once cooled, the skin peels off easily. Discard the skin.
It's hard for me to write a recipe for this because I taste and adjust along the way. Here's a general outline.
1-2 large roasted eggplants or a bunch of little ones
1 bulb roasted garlic or 1 raw clove
1/4-1/3 cup tahini
1/4+ cup full fat plain yogurt
1/2 teaspoon smoked paprika (found in bulk spice section at Whole Foods and makes a HUGE difference in this recipe. Go out of your way to procure some.)
1 teaspoon (to taste) salt
drizzle of olive oil - optional
Mash all together with a fork or in a food processor or blender. Taste and adjust. Enjoy!