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Baba Ghannouj

Everyone likes to dip. Just ask my son. If I put something in front of him that he doesn’t like, all I need to do is put dip next to it. At least I know he will eat the dip, if not the mode of transport that brought it to his mouth.

There are a billion and one dips out there, but only a few come to mind as simple, classic dishes. To me, this is one of those. It’s very easy, anyone can make it. It’s also a little exotic, bringing to mind the spice markets of Jordan or Lebanon. Just be mindful of the garlic, friends!

Baba Ghannouj

(sometimes spelled Baba Ghannoush or Baba Ghanouj)

1 large or 2 small eggplants (or Aubergine)
2 cloves garlic, minced or grated
1 2 in. piece of fresh ginger, peeled and grated (or 1/8 -1/4 tsp. dry, although this will impart a completely different taste)
1 tsp ground cumin
pinch of smoked paprika
Juice of 1 whole lemon
1 1/2 Tbsp. Tahini
1/2 cup plain yogurt or sour cream

1. Heat broiler.
2. Prick eggplant to avoid messy explosions (talking from experience here people).
3. Place whole eggplant 2 inches from broiler, turning every 5 minutes. (You just want to achieve a nice, soft interior) When done, cool to room temperature.
4. While eggplant is cooling combine all other ingredients in bowl.
5. Peel cooled eggplant and chop coarsely. Add to mixture and blend together.
6. Serve as a sandwich filling or dip.

Finished dip

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