What do you do when you have an abundance of eggplant? You make Baba Ganoush!
I’ve always been fairly adventurous in my eating habits. Mediterranean and Middle Eastern foods are a couple of my favorites. Baba Ganoush is a fairly quick, easy, and healthy side dish or appetizer to add to your repertoire. When eggplant is in season, it’s cheap to make, too.
Baba Ganoush Recipe
Baba Ghanoush is a roasted eggplant dip that can be served as an appetizer or a side dish. Quick, easy, and healthy.
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
- 2 Large Eggplants
- 1/2 Cup Olive Oil, divided
- 1-2 Teaspoons Salt
- 4 Cloves Garlic
- 1/2 Cup Lemon Juice
- 1/4 Cup Tahini
- Preheat Oven to 350 degrees. Oil a cookie sheet with some of the Olive Oil (use about 2-3 Tablespoons).
- Cut the Eggplant in half lengthwise, and place cut-side down on the cookie sheet. Lightly drizzle with Olive Oil (2 Tablespoons). Place in the oven.
- Bake for about 45 minutes, until the Eggplant is soft. Remove from oven, let cool until you can handle them.
- Remove the skin by scraping the flesh into a bowl or food processor. Mash the Eggplant with a fork, of process in a food processor until mostly smooth. Add Salt, Garlic, Lemon Juice and Tahini until well mixed. Add remaining oil. Correct any seasoning with Salt and Lemon Juice.
- Chill until cold. Serve either chilled or room temperature with chips or flatbread. Makes about 2 cups.