A Dip For the Ages (with Vitamix)

A Dip For the Ages (with Vitamix)

About seven years ago, I was introduced to the deliciousness of Middle Eastern food. In particular, Baba Ghannouj has been one of my favorite items. Though its name may conjure up exotic images, it’s made of eggplant and a few other ingredients. It’s delicious, and the perfect dip for your next get-together! Plus, it’s easy, so impress your guests with a change-up from the old ranch dip.

First, let’s talk about the kitchen tech I’m using here. I’ll say this simply, you can’t make this recipe without a high-performance blender. I just got mine, and it really isn’t fair to call it a blender because how much it can do. So I call mine by its brand name, the Vitamix.

Awhile ago I had QVC on in the background and saw them presenting the Vitamix. I couldn't believe everything this blender plus (I call it a blender plus) could do. Do some research, and your mind will be blown like mine. If you want to get yours from QVC (like I did since they have an unbeatable value), just click here. Enough about the Vitamix, let’s get to the recipe. 

First, you want to slice, salt, and drain your eggplant. It’s easy. Just slice the eggplant and place on some folded paper towels, salt liberally and weigh down for about two hours. This will remove any bitterness and excess liquid from the eggplant. Just give them a quick rinse afterward. 

Roast the slices in the oven with some olive oil and garlic powder for 30 minutes at 350 degrees. You should wind up with some nicely caramelized slices. Let them cool for about five minutes. Then, you want to start putting things into your blender. 

Since I roasted two eggplants, these are measurements for two. Place ½ C. tahini (pureed sesame seeds, if you need a recipe click here), 2 Tbs. olive oil, the juice of one lemon, some salt (to taste), and two cloves of finely minced garlic into the blender. Then top with ¾ of the eggplant slices (reserve the remaining). Blend on the high setting (gradually up to high with a Vitamix) until smooth. 

Since I like my baba ghannouj to have some texture, I then roughly chopped the remaining eggplant. Since the Vitamix is a brilliant piece of technology, I used the low setting to mix in the chopped eggplant without pureeing. 

To keep things authentic, I drizzled with a little olive oil and sprinkled liberally with paprika. Because I didn't have pita, I served it with some delicious flaxseed tortilla chips and was ready to veg out in front of the TV. Once the eggplant’s roasted, this only takes about five minutes. 

Seriously, I don’t get excited about kitchen tech often, but the Vitamix is one awesome piece of technology. Plus, it’s made in the USA and QVC has a great price, so there’s nothing to feel bad about when you make this delicious baba ghannouj, especially because you can do so much more when you get your Vitamix.

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