Yesterday, we began a series of sequential eggplant recipes. It started with Grilled Eggplant Medallions, which are great served as is for a side dish. However, if you opt not to eat them right off the grill (embrace that delayed gratification!), you can turn them into something even better…The classic Middle Eastern dip called Baba Ghanoush! This specific recipe is a little different from traditional Baba Ghanoush in a few ways:
- We used whole sesame seeds instead of tahini
- We added Rhubarb! I’d be lying if I said we didn’t do that for the express reason of having our recipe title be a pun. However, the tartness of the rhubarb mixed with the sweetness of the honey we also added worked really well!
You can either dip pita (or even tortilla chips) into this and eat it as is…OR, you can move on to part 3 of our series as we continue to build by using our Rhubaba Ghanoush as a component in our Eggplant Chicken Pitas!
Time: 40 Minutes (25 minutes if you’ve pre-grilled or roasted your eggplant)
- 3-4 Small Eggplants (or 1 large one)
- 3 Stalks of Rhubarb
- Sesame Seeds (or Tahini)
- Lemon Juice
- 1-2 Cloves of Garlic
- Olive Oil
- Wash and slice your eggplant into medallions, toss in oil, and Grill (or roast).
- Wash and slice your rhubarb stalks. Place the slices in a pot with a little water, and cook until the rhubarb sort of disintegrates.
- As your eggplant cooks, pour some sesame seeds into a sauce pan, and heat over low heat, tossing occasionally until they release their aromas and become a nice golden brown.
- Place your cooked eggplant in the bowl of your food processor. Then pour in your cooked rhubarb stalks (should be a paste) and your toasted sesame seeds.
- Add in some sliced garlic, a bit of lemon juice, a splash of olive oil, and some honey.
- Pulse to combine and form into a dip.
- Plate, devour, and enjoy!