By the way, this is perfect for Lent, which begins on Monday, February 24th this year.
|The Armenian Kitchen's version of 'Armenian Blistered Eggplant Dip'|
Here’s my version of ‘Armenian Blistered Eggplant Dip’ -
‘Baba Ghanoush’, or, ‘Moutabal’:
(Making this recipe a day in advance will allow the flavors to develop.)
Yield: about 1 ½ to 2 cups
2 large purple eggplants
2 large cloves garlic, roasted and mashed
¼ cup chopped parsley or cilantro
2 Tbsp. extra virgin olive oil
1 tsp. salt
½ tsp. Aleppo pepper (freshly ground black pepper may be substituted)
1 tsp. ground sumac (sold in Middle Eastern stores)
2 Tbsp. freshly squeezed lemon juice
Preheat oven to 475°F. Line a baking sheet with heavy-duty aluminum foil.
Rinse eggplant; pat dry. Using a paring knife or fork, pierce the eggplant all around.
Using tongs, place eggplant on a wire rack to cool. Remove garlic from foil; gently squeeze softened garlic into a bowl and mash with a fork. Set garlic aside until ready to add.
|Eggplant mixture before processing|
To make a semi-smooth mixture, puree it in a food processor for a few seconds, but don’t over-do it.
Return mixture to the mixing bowl to adjust seasonings, if necessary.
To Serve: Place eggplant dip into a serving bowl. Garnish with chopped parsley or cilantro. Add a sprinkling of sumac and a drizzle of olive oil, if desired.
It’s best served at room temperature with chips, crackers, vegetable sticks, pita bread triangles, or lavash.