Adventures with food.

I brought this dip to church fellowship yesterday. The flavor is exotic,spicy,tangy and rich. baba-ganoush is full of veggies so its a very healthy alternative compared to the regular dips out there. I’m also a big fan of greek food because its flavor is very distinct. You can serve this dip with warm pita bread, as a spread on sandwiches or as companion with grilled fish or chicken.
Recipe to follow:
2 cups dried chickpeas, soaked in cold water for 8 hours as drained
1 carrot, peeled and cut in half
1 medium white onion, cut in half
4 garlic cloves, peeled
2 eggplants, cut in half lengthwise
1/4 cup plus 2 tablespoons olive oil
2 bird’s-eye chilies,cut in half, seeds and ribs removed
1 teaspoon ground cumin
1 tablespoon of lemon juice
1 teaspoon of capers
1 teaspoon of harissa
which is 3/4 cup olive oil
2 garlic cloves, minced
1teaspoon ground caraway
1 cup mild chili powder
1 tablespoon ground coriander
1 teaspoon salt
2 tablespoons of chopped mint
Heat the oil for the harissa in a small saute’ pan over medium heat.
When the oil shimmers, add the garlic and saute’ until golden , about 4 mins
Remove the pan from the heat. Add the caraway, chili powder,coriander, salt, mint and stir to combine.
Let cool.
Combine the chickpeas,carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
Reduce the heat and simmer until the chickpeas are very tender, about 1 and half hours.
Drain, reserving 1 cup of the cooking liquid.
Meanwhile, preheat the oven to 300 F. Toss the garlic and eggplant with 1/4 cup of the olive oil and arrange on a roasting pan, eggplant cut side down. Roast for 40 minutes. Add the chilies to the roasting pan,cut side down, and roast for another 10 minutes. Set aside until cool enough to handle.
Scoop the flesh from the eggplant and transfer to a blender. Add the roasted garlic and chilies,chickpeas, harissa, cumin, lemon juice, capers and the remaining 2 tablespoons oil, and 2 to 3 tablespoons of the reserved cooking liquid. Puree, adding more cooking liquid 2 to 3 tablespoons at a time as necessary, until the mixture is smooth and creamy.
Serve at room temperature with warm pita bread.


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