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+ servings
babaganoush

Baba ganoush

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Antipasto
Cuisine Middle Eastern
Servings 2

Ingredients
  

  • 3 eggplants
  • 4 tbsp tahini
  • 2 garlic cloves
  • juice of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon extra virgin olive oil

Instructions
 

  • The simplest way to prepare the eggplants for this recipe is to oven-roast them. Put the eggplants in a baking pan and leave them in a very hot oven at 400°F for about two hours, taking care to score at least one side with a knife, otherwise, they will not cook well inside. If you need to speed things up, seal the eggplants in a little foil packet, and they will cook in just one hour.
  • Should you prefer to grill the eggplants on an open flame (it entails a lot of kitchen cleaning afterwards, but the flavor improves), proceed as follows: hold the eggplants directly over the flame of the gas burner, turning occasionally, with tongs, until completely tender and well charred on all sides. Even better, if you happen to have a BBQ, just BBQ them outside: it will save you the mess in the kitchen!
  • When the eggplants are cooked, allow them to cool a bit, then scoop the pulp with the help of the spoon, and throw away the peel.
  • Put the chopped garlic, tahini, and lemon juice in a bowl, then stir in the eggplant pulp and mash everything together with a fork, or with a potato masher if you have one. A food processor works well too, but it's not necessary.
  • In fact, baba ganoush should not have a completely smooth, creamy consistency. What you want to achieve is a creamy, but not uniform texture: a bit lumpy is preferrable.
  • Adjust the consistency with some tasty olive oil and finally add salt to taste.
  • Serve at room temperature.
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