LUCY BURDETTE: sometimes you need an appetizer that's a little different from chips and salsa, right? Or even on the healthy side? Baba ganoush is the answer! The combination of roasted garlic and eggplant is oh-so-yummy, your guests won't even realize they are eating something healthy!
One large eggplant
Four garlic cloves
1/2 teaspoon cumin
Two heaping tablespoons tahini
1/4 cup chopped parsley
1/4 teaspoon salt
Cut the eggplant in half lengthwise. Place it cut side down on well oiled pan. Place the garlic cloves on a little piece of foil, drizzle with olive oil, and close the foil into a little packet. Roast the veggies in a 350 oven until they are soft, 30 to 45 minutes.
When the eggplant is cool enough to handle, scrape the insides into a bowl. Next squeeze the roasted garlic cloves out of their papery skins into the bowl and mash, along with the cumin, 1 teaspoon olive oil, the tahini, and the parsley. Squeeze half the lemon over the top, and grind some fresh pepper over that. Mix everything well together and taste for seasoning, adding the rest of the lemon and salt and pepper as needed.
To serve, drizzle half a teaspoon of sesame oil over the top of the dip and sprinkle with parsley. Serve with pita chips, or pita squares, or cut vegetables.
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