Sunday, June 5, 2011

Baba Ghanoush (or Mashed Eggplant Dip)

I needed some kind of appetizer to take to my parents' house for a Memorial Day/Grandma's birthday cookout. I wanted something light and healthy (and--not going to lie--maybe something that would have enough leftover that I could bring home and eat during the week!), and I found this recipe for baba ghanoush in the June 2010 issue of Cooking Light. I've always wanted to try making baba ghanoush, too, so this worked out perfectly.

Baba ghanoush is an Arab dish made of grilled or roasted eggplant that is mashed and mixed with seasonings. It's often served as a dip with pita bread--which is exactly how I wanted to serve it.

This recipe was super easy (seriously, the hardest part was trying to find the right-sized eggplant!) and straightforward. The only thing I would do differently next time is either omit the mayo (kind of weird, if you ask me) or use plain Greek yogurt instead. The one thing I did differently was that instead of buying cumin seeds, I just used ground cumin. Also, lucky for me, it made a ton, so I was able to bring some home to use on sandwiches and use as a veggie dip.

I served it at my parents' house with homemade pita bread I had made earlier in the day. Yum! I could snack on this stuff every day.

1 comment:

  1. I passed over this in our Cooking Light mag, but you've got me intrigued so maybe I'll have to try it!