Notes: Tahini is sesame seed paste. Use parsley sprigs for garnish. Serve with fresh vegetables (asparagus, carrots, peppers cucumbers), pita chips, or pita bread wedges.
1. Preheat broiler. Line a baking sheet with foil and spray with vegetable cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14 to 16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.
2. When eggplant is cool enough to touch, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or a food processor or blender for a smoother texture. For a chunkier dip, mash eggplant in a bowl with a fork.
3. Mix or process roasted eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand), and salt until well combined.
4. To serve, transfer baba ghanoush to a decorative bowl and garnish with parsley sprigs. Serve cold or at room temperature with fresh veggies, pita chips, or pita bread wedges.
Source: Hannaford fresh Magazine, May - June 2009