Baba Ghanoush
Also known as Baba Ghanouj, Baba Ganush, Baba Ghannouj or Baba Ghannoug. Baba Ghanoush is a Middle Eastern dip made with eggplant. In Egypt, Baba Ghanoush is usually served as a salad or side dish, in Lebanon as a starter or appetizer. The hardest part of this dish is cooking the eggplant until it is entirely soft--it should look mushy and kind of "pooped out", like a deflated tire. Once it's cooked and cool enough to handle, the flesh should scoop right out with nothing more than a spoon. Then you can blend the ingredients together right away, adjust seasonings as you see fit, and enjoy!
Serve this dish as a dip with some pita, crackers, or a raw vegetable platter. Tuck into a pita pocket and top with salad for an easy lunch that's ready in minutes.
- 1 large eggplant
- 1 clove garlic
- Juice from 1/2 lemon
- 3 Tablespoons Tahini
- Kosher Salt to taste
- 1 teaspoon olive oil
- 1/4 teaspoon Ground Cumin
- Pierce eggplant all over with a fork.
- Preheat oven to 375°F. Bake eggplant for 30 mins, until inside is soft and scoopable. Let cool.
- Cut eggplant open and scoop out flesh to a sieve - mash to remove liquid.
- Add eggplant and all remaining ingredients in a food processor - blend for 2 minutes, or until desired consistency.
- Garnish with lemon slices or black olives.
- Can be served at room temperature with pita, crackers, or raw vegetables.
