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Lilly’s Table

 
 
Greek Wrap
© Lillys-Table.com Photo of Baba Ganoush
 

Tags: Gluten-Free Dairy Free Vegan Nut Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Baba Ganoush

from Baba Ganoush Greek Wrap, the Week of September 29, 2013.
View the previous recipe for this meal.

Slowly roasting eggplant in its whole pod and then pureeing it with other tastiness has to be one of the easiest, most satisfying dips to toss together. Make it as often as possible from August through October when the eggplant is fresh and at its peak. This will help reduce the bitterness eggplant often has, but we have a few tips to assist in creating a bitter-free spread.

Ingredients

  • 1 head garlic
  • 1 lb eggplant, young & firm is best
  • ½ cup tahini
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon juice, more to taste
  • 2 teaspoons salt
  • 1 pinch black pepper
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon smoked paprika, optional, to taste or for garnish
  • 4 pita breads, whole-grain, optional

Serving Size: 4 People

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Preparation Instructions

Heat a grill to medium heat or oven to 350. Cut the top of the head of garlic off and wrap in foil. Place on the grill out of direct heat or in the oven. Pierce the eggplant all over. Place on the grill over indirect heat or lower the heat. Bake the eggplant for about 30 minutes, rotating periodically. Bake the garlic up to 45 minutes until it is soft and tender.

Place the eggplant in a colander over a bowl. Pierce more with a paring knife and then sprinkle with the salt, focusing on getting some in the pierce marks. Rest for at least 20 minutes, longer if you have the time. This will help remove any excess bitterness from the seeds in the eggplant. When ready to use, rinse the eggplant and pat dry. Gently squeeze out the flesh or peel away the skin.

Squeeze out the garlic to place in the food processor with the eggplant flesh, tahini, lemon juice, olive oil and black pepper. Pulse until combined. Taste. Add more salt, pepper, tahini or lemon juice to your desired taste. If you still taste bitterness, balance it with a drizzle of honey or even sugar. Fold in the parsley. Serve garnished with a sprinkle of smoked paprika, olive oil, fresh herbs or pomegranate seeds. Serve the pita breads and/or cucumber slices alongside.