My kids vary on their willingness to eat eggplants, but more of them will consume baba ganoush (though fewer than will eat humus), so it’s something I tend to make a few times each summer. It’s not a hard dish to prepare if you have a little time to let the eggplant roast.
1 large eggplant
1/2 bulb garlic
2-3 T sesame tahini
1 t lemon juice
1/3 cup flat parsley
Cut off top of eggplant and slice vertically in half. Place on baking sheet with flat sides down and pierce each half 3-4 times with a sharp knife. Place 1/2 bulb of garlic (or whole if you really love garlic) on the sheet. Put sheet in oven at 400*. Allow to cook 45 minutes to 1 hour (until the eggplant begins to collapse). Remove and allow to cool. Using a spoon, scoop insides out into your food processor or blender. It should be pretty easy to remove everything but the skins. Add the garlic from the roasted bulb and the reminder of the ingredients. Pulse until everything is chopped and mixed. You can continue to mix if you like a smoother baba ganoush. Add sea salt and pepper to taste. Serve with your favorite veggies, pitas, bagel chips, or bread, cold or room temperature.
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