Prep Time
1h 30 min
Yields
6 servings
Giada puts her own spin on baba ganoush in this delectable dip.
ADVERTISEMENT
ingredients
2
large globe eggplants
¼
cup chopped fresh Italian parsley
2
Tbsp chopped fresh mint
1
tsp chopped fresh oregano
2
Tbsp lemon juice
6
dried pequin chiles, crushed
1
tsp kosher salt
¼
cup extra-virgin olive oil
Flatbread or crackers, for serving
ADVERTISEMENT
directions
Step 1
Preheat the oven to 425ºF.
Step 2
Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
Step 3
Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.