OUR OWN BABA GANOUSH
Before we started our feijoada feast last summer, we kicked the evening off with fresh as hell vegetables to dip into baba ganoush, or smokey eggplant dip. Our friends at Local Roots were kind enough to furnish the eggplants. Instead of the traditional lemon juice (and zest!), I opted for mellow oranges to emphasize the charred vegetable flesh.
We're wishing for warmer weather sooner so we can make this again.
-Jenn de la Vega, Editor at Large
LOCAL ROOTS NYC BABA GANOUSH
4 small or 2 medium eggplants
2 cloves of garlic, 3 if you’re feeling feisty
2 tablespoons tahini
1/2 an orange, zest reserved
1 cup of olive oil, plus another tablespoon for finishing
2 ice cubes
Optional finishing touches: Dukkah, Toasted nuts,
Thyme, Sumac or Chives
Preheat the broiler on high.
Broil the eggplants for 45 minutes until they char. Remove them from the oven and cover with foil to steam them. It will make it easier to peel.
Once the eggplants are cooled off, scrape the eggplant flesh from the skins and discard the skins.
Place the eggplant flesh in the food processor with the garlic, tahini, orange juice and zest. Pulse a couple times to mix it together.
With the motor running on low speed, pour the cup of olive oil in gradually. Hold onto the lid as you toss in the ice cubes, one at a time. Brace yourself for the noise! It will make the dip very smooth.
Add salt to your liking. Transfer the dip to a bowl and finish with the remaining olive oil as well as toasted nuts or spices.
This makes one generous bowl of dip. Enjoy it with your favorite crudités, pita or chips.