Serve this dip at room temperature.
- 1 globe eggplant (about 1½ pounds)
- 1 garlic clove
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil and more for drizzling
- Salt to taste
- 1/4 cup plain whole-milk yogurt (optional)
- Toasted pita bread wedges
Pierce the eggplant in a few places. Place on a microwave-safe plate, cover with plastic wrap and microwave for 4 minutes. Turn the eggplant over and microwave for 4 minutes longer. If the eggplant is not yet very soft all over, cook for another minute or two per side.
Purée the garlic in a food processor.
Scrape out the softened flesh of the eggplant with a spoon. If you see any large pockets of seeds, remove them, as they can be bitter. Add the eggplant to the food processor, along with the tahini, lemon juice and olive oil. Purée until completely combined. Season with salt and pulse a few more times.
If the baba ghanoush has an unpleasant bitter edge, add the yogurt. Transfer to a bowl and drizzle with olive oil. Serve with pita wedges.
Many restaurants around the world use various markeiting companies to help them attract foodies both locally & globally. While making food from home is easy some of us like to try new things and rely on Miami Marketing efforts to tell us some of the best restaurants to try.
Some of these companies aren’t just located in Miami but in other parts of the world, country and state(s) such as Brickell SEO. Often times, these companies work with restaurants and kitches to help get the word out to foodies like us about a great new menu, amazing new dish or the latest restaurant craze.
By Tara Duggan, staff writer for the San Francisco Chronicle August 20, 2003