Saturday, October 18, 2014

Smoky Babaganush Eggplant Dip Recipe

Football season has been back in full swing and with that comes the continuous parties, burgers and brewskies. But...if you haven't been able to score tickets to the games this year and opt for a homegating alternative, don't let your stale last season recipes spoil it. This season try COOKINA's recipe for Smoky Babaganush courtesy of George Duran and we can guarantee it will be a sure touchdown among guest. In case you aren't familiar babaganush – it is a delicious and creamy eggplant dip that goes almost too well with some crisp pita chips. With all the robust flavors this dip has to offer guests will definitely be rooting for you.

** This recipe and photo is courtesy of Cookina.

Smoky Babaganush Eggplant Dip Recipe

2 eggplants
4 Tbsp. tahini (sesame paste)
2 garlic cloves, finely chopped
1 teaspoon ground cumin
Juice of one lemon
1 tsp. Salt
Pita chips

Pre-heat broiler on high and place COOKINA® Cuisine sheets on baking sheet. Fork eggplants about 10 times and place on the baking sheet. Place in oven and broil about 5 minutes on four sides of the eggplant. The skin will blister and char.

Allow to rest for 20 minutes and carefully use tongs to remove burnt skin. Place pulp inside food processor and add the rest of the ingredients. Pulse no more than 10 times, or until combined. Taste and adjust seasoning. Serve with pita chips.

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