Baba Ganoush

Adapted from Saad Fayed

Baba Ganoush is a popular dip made from eggplant and tahini.  It has a smooth, creamy texture, and a slightly smoke taste.  It is traditionally served with pita bread (toasted or fresh), however many people like it as a chip dip with potato chips or tortilla chips

Ingredients:

  • 1 large eggplant
  • 1 clove garlic
  • 1/4 – 1/2 cup lemon juice (depending on taste)
  • 1/4 tablespoons tahini
  • 1 teaspoon salt
  • 3 teaspoons olive oil
  • Garnish
  • 2 teaspoons olive oil
  • 2 Tablespoon chopped fresh flat-leaf parsley

Preparation:

Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste.

Serve with warm or toasted pita or flatbread. Enjoy!

Advertisements

One thought on “Baba Ganoush

  1. Karen says:

    I love baba ganoush and yours sounds good. If you have a grill available, try cooking it whole (poke a couple of little holes) until the skin turns black and it is soft inside. The smokiness really adds a lot of flavor.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s