Baba Ganoush
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.
Total Time
15 minutes
Servings
10
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
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.
4 minutes
Scrape off the eggplant skin. It's alright if you miss a few burned bits.
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.