Baba what? Baba (gan-oosh)! What is this? Baba ganoush is a wonderful dip or spread made from roasted eggplants, garlic and a few other ingredients(think of humus with an eggplant flavor). It has a very mild taste and a nice creamy texture. It’s usually served in middle eastern type restaurants normally along side humus, pita bread and or fresh vegetables. It’s a healthy alternative to fat laden dips which typically are loaded with hidden calories. This unique recipe is great for a summer dinner party and can be used as an appitizer. I’ll admit the eggplant goes from being a lovely purple color to an ugly deflated “thing” BUT don’t let that keep you from making this tasty treat. It’s super easy and very healthy! Enjoy.
BabaGanoush
Ingredients:
- 1 large eggplant, washed and dried
- 2-3 cloves of garlic
- 1 lemon, juiced
- 2-3 tablespoons of tahini (enough to suit your taste)
- Extra virgin olive oil
- Salt for seasoning
Directions:
Preheat your oven to 400 degrees.
With a fork, prick holes all over the eggplant and then place the eggplant on a cookie sheet lined with foil or parchment paper. Bake for about 40-45 minutes (turning half way) or until the eggplant is very soft.
Remove from the oven and allow the eggplant to cool. Once cool enough to handle slice the eggplant in half and remove the skin (you don’t need that part)
In a food processor or a blender add the roasted eggplant, the garlic cloves, lemon juice, the tahini, and about 2 tablespoons of olive oil. Blend until the mixture is nice and smooth. If you want the texture to be a little thinner add more olive oil. Season with salt and place the puree into a bowl.
Cover the mixture and chill for several hours before serving.
