Recipe for the weekend: Eggplant Dip (Baba Ganoush)

Published on Friday, 18 January 2013 by Webmaster

Recipe for the weekend: Eggplant Dip (Baba Ganoush)
Baba ganoush is a Middle Eastern spread and dip, similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans).


3 medium eggplants
1 large clove garlic, finely chopped 
1 1/4 teaspoons salt
6 tablespoons tahini
3-4 tablespoons olive oil
juice of 1-2 lemons

Using the burners on your gas stove, char the eggplants over a medium-high flame for 3-5 minutes each, turning to char each side equally.  You can also do this on a grill or under the broiler.

If you use oven, preheat the oven to 400°F. Prick each eggplant 5 times with a paring knife. Place on a foil-lined baking sheet, then bake for 25-30 min, until the eggplants are very soft. The skin should be wrinkled.

Let the eggplants cool for about 15 minutes, until cool enough to handle. Slit them open and scoop out the flesh, leaving all the skin behind. Transfer the flesh to a bowl.

Add the minced garlic, tahini, 3 tablespoons olive oil, and the juice of 1 lemon. Stir to distribute–you'll watch the dip get creamy as you stir. Taste for balance of flavors, adding more olive oil, lemon juice, or salt to taste. Serve as is, let cool to room temperature, or store in the fridge and eat cold.

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