Even though I’m not a football fan, I once found myself hosting a Super Bowl party! Being the über-hostess that I am, I went into full research mode and learned which menu items were “musts” and then threw in some of my own ideas as well.
Take the snacks, for example. To many, it’s just not Game Day without potato chips and the ubiquitous onion dip. Some might dare to replace that classic combo with tortilla chips and guacamole.
I wanted to change it up big time and decided my baba ghanoush would be just the thing. Of course, you might want to also serve the potato chips and onion dip for your more traditional guests.
Makes 2 cups
2 medium (1 1/2 - 2 pounds total) eggplants
2 tablespoons fresh lemon juice
1/4 teaspoon (1/2 small clove) minced garlic
1/4 cup unsalted tahini
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cumin
1 tablespoon extra-virgin olive oil
- Preheat oven to 450 degrees. Cut eggplants in half, score tops with diamond pattern, rub with just enough oil to coat. Place on foil-lined baking sheet and roast about 30 minutes or until very soft. Cool slightly. Scoop out flesh into colander and let stand a few minutes to drain off any liquid.
- In bowl of food processor, place drained eggplant and all remaining ingredients. (Don't get too carried away with the garlic. Remember the garlic is just a minor player, the eggplant is the star.) Pulse 8 to 12 times. Put into serving dish and cover with plastic wrap directly on the surface. Refrigerate for at least four hours before serving. Can be made a day or two ahead.
- Garnish with a drizzle of olive oil and some finely chopped mint, flat-leaf parsley or pistachios. Serve with oven-toasted whole wheat pita wedges, sliced baguette or Armenian cracker bread and raw vegetable strips.