Smokey Baba Ganoush

While I was in Kingston visiting my sister a little while ago I was rummaging through the fridge looking for a snack (typical) and came across some baby carrots and a container of store-bought baba ganoush. As I was chowing down I noticed something a little different about this particular baba ganoush, it had a light smokey flavour to it, which I was a big fan of.

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I had made baba ganoush before, but after trying this brand I decided that I would create my own version of the dip at home. Since I am quite busy, I did not have time to experiment with baba ganoush recipes until yesterday, which was the first snowday (hopefully of many) this year.

Waking up early in the morning and rolling over in bed to fumble around for your phone to then find out that the buses have been cancelled is a wonderful feeling. To all those out there who have never experienced the joy of a snowday, my sincerest of apologies. I can relate though, for the first eight school years of my life I never had a snowy. When my family moved to the country my two siblings and I discovered the Canadian joy known as a snowday.

Anyways, back to the baba ganoush. I used a recipe that I had at home to get the base for the dip, then I added my desired spices and some liquid smoke. If you’ve never cooked with liquid smoke before I can assure you that you are not alone. Up until yesterday I myself had never used it either. To be quite honest it’s kinda weird. I think it’s just the thought of smoke in liquid form that gets me. I will admit that it is a very nice addition to this classic dip and is defiantly worth trying.

xx

-Ashley

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Smokey Baba Ganoush

Makes about 1 1/2 cups

2 eggplants

1 garlic clove

Juice from 1/2 a lemon

1/4 teaspoon sea salt

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon liquid smoke

2 tablespoons tahini

 

Method

Preheat oven to 475°F and line a large baking sheet with parchment paper. Slice the eggplants in half lengthwise and place cut-side down on prepared baking sheet. Pop in the oven for 45 minutes.When the eggplants are ready their skin will be slightly charred and deflated and the flesh will come away easily.

Let the eggplants cool on the baking sheet for about 10 minutes, then flip them over and scoop the flesh out, discarding the skins. 

Plance the eggplant in the bowl of a food processor along with the other ingredients. Process until smooth, then taste and adjust seasoning to your liking.

The dip will keep in an airtight container in the fridge for about 5 days.

 

 

 

 

 

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