Baba Ganoush

Baba Ganoush
Breville USA · Baba Ganoush_05of05 · CC BY 2.0 · View on Wikimedia Commons

Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.

Time
15 minutes
Servings
10

Ingredients

  • 1 ea. (1 to 1½ pounds) medium-large eggplant, any variety
  • 2 tablespoons raw tahini
  • Juice of 1 lime or lemon
  • 1 clove garlic, crushed
  • 3 tablespoons olive oil
  • ½ tsp salt
  • Paprika or cayenne pepper, as a garnish
Your pantry · Interactive controls load with JavaScript

Method

  1. Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
  2. Scrape off the eggplant skin. It's alright if you miss a few burned bits.
  3. Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.

Categories