Baba Ganoush is a Middle Eastern dip with very similar flavors to hummus, except that it features roasted eggplant instead of chickpeas. Eggplant is an interesting vegetable, with a deep purple skin and soft pale flesh which sucks up liquid like a sponge. In its raw state it is very bitter but once it is cooked for long enough the flavor becomes much deeper, rich and earthy and in this state it is often used as a meat substitute for vegetarians. Nutritionally, eggplant is a good source of fiber, manganese and several B vitamins and antioxidants. Back when these vegetables were first introduced to Europe several hundred years ago people were superstitious that they not only tasted bitter but had a bitter quality that could lead to insanity and other maladies when consumed. Luckily the versions cultivated now are much less bitter and this correlation has been thoroughly debunked.
Delicata squash is one of the few winter squashes with delicate enough skin to eat, making it a bit sturdier and easier to make into finger food as a replacement for regular fries or bread. It tastes very similar to butternut squash (which is a nightmare to peel unless your knives are as sharp as swords), with a light sweetness and satisfyingly dense texture. It is a great source of several nutrients including fiber, antioxidants, vitamins A, C, K and several of the Bs, plus the minerals manganese, copper and potassium, and it even has some of the very important essential omega-3 fats. Here I kept it simple and roasted it with some olive oil, salt and cumin- the cumin has sort of a smoky flavor that pairs nicely with the eggplant but it can be omitted.
- Baba Ganoush
- 2 medium eggplants (around the size of your hand with fingers slightly separated)
- 2 garlic cloves + 1 teaspoon cold-pressed olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons cold-pressed olive oil
- 2 tablespoons tahini (sesame seed butter)
- ⅛ - ¼ teaspoon salt, to taste
- Delicata Squash
- 2 delicata squashes, sliced ½ inch thick and cut around the inside edge to remove the seeds and connecting membrane (should make around 2 dozen slices)
- 3 tablespoons cold-pressed olive oil
- 1 tablespoon cumin
- 1 teaspoon sea salt
- Preheat oven to 400°. For the delicata squash combine the oil, cumin and salt then use a pastry brush to brush it on each side of the squash slices and place them on a parchment lined baking sheet. Poke each eggplant with a fork around 10 times, evenly spaced (to let the steam escape) then place them on their own baking sheet. Put the garlic, with the skin still on in a piece of aluminum with the 1 teaspoon of oil and wrap it up then add it to the tray with the eggplant. Put it all in the oven for 40 minutes, flipping the squash halfway through. Just before time is up put the remaining ingredients for the baba ganoush in a blender or food processor. Once the eggplant is done carefully cut it in half (watch out for the torrent of escaping steam) and give it a minute to cool while carefully unwrapping the garlic package. Discard the skins and place the garlic in the blender then use a spoon to scoop out the eggplant flesh and add it into the blender, discard the skin and blend the dip until thoroughly mixed. The squash is best served warm but the dip can be refrigerated and served cold.
