recipesSpicy, zesty eggplant dip. We toyed with the traditional recipe a bit to make it easier, and were tempted to rename it Baba O’Penzeys, but we figured it is still close enough to the original Turkish recipe to call it baba ganoush. At any rate, it’s a dip that by any other name would still taste as sweet...
Eggplant Dip:
2 medium eggplants
2 TB olive oil
1 small onion, minced (1/4 Cup)
2 cloves garlic, peeled and minced
3 TB tahini (sesame paste)
2 lemons, juice of (roughly 1/4 Cup)
1-2 tsp. salt
1 TB. chopped flat leaf parsley or cilantro for garnish
Pita Crisps:
6 pita bread rounds
1-2 TB olive oil
2 tsp. zatar
Preheat oven to 375°. Pour the olive oil onto a baking sheet. Cut the eggplants in half, place cut-side down on the baking sheet, rubbing the cut side in the olive oil on the pan. Roast until the eggplant is soft, about 30 minutes. While the eggplant is roasting, mince the onion and garlic and whisk the tahini and lemon juice together, which will make it easier to blend with the eggplant. Remove eggplant from oven and pan, let cool. Peel off skin, hand mash or puree with garlic, onion, tahini-lemon mix and salt to taste. Garnish with chopped parsley or cilantro, serve with pita crisps.
To make the pita crisps, cut each pita into 8 pizza-style wedges. Brush with olive oil (this can be done before cutting), sprinkle with zatar, and bake in a preheated 375° oven for 8-10 minutes, until crispy and golden brown.
Yield: about 2 cups dip and 64 crisps.
Prep. time: 10 minutes
vegetable borekPatato twister
Kanal D şüphe adlı diziye ev sahipliği yapmaya hazırlanıyor. Yakın zamanda bitecek olan yaprak dökümü adlı dizinin yayın akışı zamanında 
