But every so often I’ll get one in a dollar bag or something. And when that happens I’ll make that eggplant do the one thing I like eggplants to do : baba ganoush.
Mmmm, with a name like that, how could you *not* love it? Eggplant season in the northern hemisphere is July thru October, depending on your location. So get ready! This makes the perfect summer dip.
1 yellow onion
Wash the eggplant and prick the skin with a fork (don’t forget this or eggplant go boom!). Place the eggplant in a lightly oiled baking dish. Rough chop the onion and add the pieces to the dish. Roast for 30-40 minutes, until the eggplant is very tender but before the onions burn.
Remove the eggplant and immediately submerge it in ice water. When it has cooled the skin will easily peel off. Discard the skin and place the eggplant innards in your food processor (or blender). Add the onions, lemon juice, tahini, olive oil, and garlic cloves, then blend until creamy smooth.
Add a bit of liquid smoke, salt, and pepper, then re-blend before tasting. Continue adding seasoning and smokiness a little at a time until you reach your preferred flavor balance. Serve chilled.
I like my baba ganoush sprinkled with raw sesame and roasted sunflower seeds, and drizzled with a bit of toasted sesame oil. This is a great all-purpose dip for any manner of veggie, and is exceptionally divine smeared on homemade flatbread.