Eggplant season is almost here….in anticipation of this warm weather staple I’ve created for Audrey a dish she first began to explore as a baby last summer. Back then we called it eggplant yogurt puree, this year we’re calling it by its true name, Baba Ganoush. A middle eastern dip that she can now (as a toddler) dip her favorite veggies, pita chips, bread or whatever else tickles her fancy into. She thinks the act of dipping is loads of fun – I think broadening her palate while providing her with vitamins, minerals, antioxidants and fiber is even more fun.
Baba Ganoush aka: Eggplant Dip
9 months + up
Makes 1 – 1 1/4 cups
1 large eggplant, washed and any stickers removed
1 small garlic clove, roughly chopped
1/2 tablespoon lemon juice
1/4 cup full-fat Greek yogurt
1 tablespoon tahini (sesame seed paste)
Using tongs, cook eggplant directly over the burner of a gas stove, turning as skin chars and blackens on all sides, about 15-20 minutes, until soft (If you cook on an electric range, put the eggplant on a baking sheet under the broiler, turning every few minutes until done). Once the eggplant is charred, place in a bowl tightly covered with plastic wrap or a closed brown paper bag. As the steam from the eggplant condenses, the skin becomes easier to peel off. Once cooled, carefully rub off the blackened skin and discard.
Roughly chop the eggplant pulp and place in a food processor with remaining ingredients. Puree until smooth. Add a pinch of salt and pepper for older kids (and yourself).
Variation: garnish with chopped mint or parsley.