First, I know that the spelling of this yummy dip may not be the way you’ve seen it in other recipes or cookbooks.  However, baba ghanoush is one of those words that has multiple accepted spellings.  So, I chose the one that I liked best!

Now, on to the important stuff- this fabulous dip.  I love any meal where you can nibble, hence why my husband and I chose to make our late night Monday dinners into Tapas Monday.  But that doesn’t mean that we don’t eat little dishes and appetizers during other parts of the week.  Friday night at home?  Yes, appetizers would be fine.  Friends over in the afternoon?  Why, of course, some munchies would be nice!

We had a quieter Labor Day celebration, just us and our best friends hanging out at our house.  With a mid-afternoon arrival, starting with munchies seemed perfect.  However, with grilling scheduled for dinner and a peach clafoutis for dessert, I didn’t want to serve anything too filling.  Our friends offered to bring veggies and dip (and swamp water, which is a whole different article), so some sort of chips and dip combination was my thought.

As my husband and I were checking out our garden, we noticed a ripe and ready eggplant, and with that we had our munchy inspiration.  For those of you who aren’t familiar with baba ghanoush, you can think of it as hummus that is made with eggplant instead of garbanzo beans.  Of course, if you aren’t sure what hummus is, I would suggest a little exploring at your local grocery store.

I found this baba ghanoush to be a great use for our eggplant.  It was easy to make and easy to serve.  Place the bowl of baba ghanoush on your counter or table and offer an assortment of dipping items, such as pita bread, carrots, or celery.  Muchies are served!

Baba Ghanoush

1 large eggplant

1 garlic clove, peeled

1/2 tsp. salt

2 Tb. tahini

1-1/2 Tb. lemon juice

Preheat oven to 375.  Pierce eggplant with knife in multiple spots, and place on a foil-lined baking sheet.  Bake for 30-45 minutes (depending on the size of your eggplant), or until it is very tender.

Allow the eggplant to cool, then cut in half.  Scoop out the pulp, and place in a blender.  Discard peel.  Add garlic, salt, tahini, and lemon juice to blender.  Purée until completely smooth.  Transfer to serving dish.

Can be served immediately.  Refrigerate if using later.