White Chocolate Baba Ghannouj #ChoctoberfestwithImperialSugar

Welcome to Day 2 of Choctober, hosted by the lovely ladies of  PinterTest Kitchen.  It is amazing to me how much people love chocolate.  There is evidence of chocolate drinks dating back to 1900 BC according to Wikepedia which also tells us that the Aztec's used Cacao as currency.  That, my friends, is a long and true romance with chocolate.  We use chocolate to express our love and desire for someone. We give it to mom's and teachers to express appreciation.  We go out begging for it on Halloween. Our sponsors are giving it to our readers.  It is clear how much we love chocolate when a group of over 60 bloggers are joining together for a full week and sharing nothing but chocolate recipes.

We love dark chocolate, milk chocolate and white chocolate.  We bake with it, we cook with it, we garnish with it and we eat it plain.  Chocolate is perfect for sweet dishes but also works well in savory presentations.  You will be amazed at all the different ways that you see chocolate used in recipes this week.  Thanks Pintertest Kitchen for gathering us all together, arranging great sponsors and planning this wonderful event.

Today I am using chocolate in a dish that might surprise you, Baba Ghannouj.  Baba Ghannouj is a MiddleEastern dip made from eggplant and tahini.  When I found this version on Saveur.com I knew that I wanted to make it for this event.  The smokiness of the eggplant and paprika melds so beautifully with the white chocolate. 

This dip is easy peasy and delicous.

It comes together quickly once the eggplant and garlic are roasted.

Throw everything into the food processor, pulse until smooth and you are ready to serve.

This dip is perfect with toasted pitas, crackers or fresh vegetables.

This is truly an addicting dip.

  I challenge you to make it and put it down before it is all gone. 

White Chocolate Baba Ghannouj

adapted from Saveur.com

2 eggplant, slice lengthwise

4 cloves garlic, unpeeled with paper shell removed

juice of 1/4 lemon

1/2 c. tahini

2 oz. white chocolate, melted and cooled (I used Ghiradelli chips)

1/2 t. ground cumin

1/2 t. paprika

Kosher salt and Freshly ground pepper to taste

Chopped Parsley for Garnish

Place the eggplant, flesh side down onto a baking sheet lined with aluminum foil.  Place the garlic on the same sheet and place under a broiler set to high heat.  Broil, turning the garlic occasionally, until brown all over (about 20 minutes).  Remove the garlic cloves and broil the eggplant for another 20-30 minutes until charred all over and tender.  Squeeze the garlic into a food processor.  Peel and seed the eggplant and place the flesh in the food processor along with the remaining ingredients. Pulse to incorporate and then run the processor until the mixture is pureed.  Place into a serving dish and sprinkle with parsley for garnish.  Print Recipe

Here are the other Chocolicious Offerings for today

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