Sure, St. Patrick’s Day is right around the corner, and while I could offer you a few variations on classic Irish dishes like corned beef and colcannon, something has me craving Middle Eastern food instead. So, this week I’ll be posting some of my favorite recipes from Lebanon, Turkey and Israel, all culminating in a dish that will be able to take advantage of each flavorful offering in the group. How about a dip to start?
Like its cousin hummus, baba ganoush is now offered by a myriad of producers and can be found at almost any major grocery store. While most of it is good, I’ve found that nothing quite compares with a batch of the homemade stuff. An essential component of any good mezze platter or vegetarian plate at most restaurants, this eggplant dip is as healthy as it is flavorful. For those who’ve never tried it, imagine a smoky spread that is as at once creamy and light, tangy and sweet and as good with warm pita bread at is with crunchy crudite.
At its best, baba is always a contrast of flavors and textures, but the exact ratio of lemon juice to tahini, the consistency from rough chopped to food processor smooth, the addition of a lot or a little garlic, etc. is in the eye mouth of the beholder. And of course, there is no way quite as effective to ensure that a dish is made to your tastes than to make it yourself. So, while I’ve included a handful of measurements in the recipe, keep in mind that they are merely guidelines that can easily be adjusted to suit your own taste, and that technique is what’s most important in creating a outstanding eggplant dip.