Baba-ganoush. Ba-ba-ga-noosh. Babaganoush.
It's so much fun to say! Turns out it's pretty tasty, too.
I've been cleaning and wrapping some stray presents all afternoon so I needed something that I could snack on while dinner was cooking in the crockpot. I bought an eggplant last weekend at Sprouts (super cheap and local produce, love it) and had this dip in mind when it went into the cart. I've seen it made and I've read recipes for it before- so in true Susan fashion I took the basis of the other recipes and changed almost everything else. :-)
Adapted from Ellie Kreiger's
1 large eggplant
1 clove garlic (or 1/2 tsp powder)
2 tbs plain greek yogurt
1-2 tbs lemon juice
Siracha- because it's yummy
Roast eggplant on a baking sheet in a 450* oven for about 20mins. Remove and allow to cool. Slice in half lengthwise and drain liquid (seriously, give it a squeeze, otherwise your dip will be too liquidy)
Scoop out the eggplant guts into a food processor or blender - discard skins. Add the garlic, yogurt, & lemon juice and puree until smooth. Pour into a serving dish and top with Siracha sauce.
Adapted from Allrecipes
12 pita bread pockets- sliced into triangles
1/3 cup EVOO
Preheat oven to 400*. Lay pita flat on a lined cookie sheet. Brush each triangle with EVOO and then sprinkle with salt. Bake for ~7mins, watch carefully they'll burn easily!
I probably shouldn't eat the entire bowl of babaganoush tonight.....no promises though.