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Baba Ganoush

@arecipe.bsky.social

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 00:15
Yield 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

Instructions

  1. 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. 2
    Scrape off the eggplant skin. It's alright if you miss a few burned bits.
  3. 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.
Category
Appetizers
Method
Roasting

Dietary Information

Gluten Free
Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Baba_Ganoush