Prep 10 mins
Cook 30 mins
Baba Ganouj is a Middle Eastern eggplant spread/salad. I love the smoky, garlicy flavor of baba ganouj. It's simple to prepare and tastes delicious. I usually serve it with warm pita, hummous, tehina and a chopped Israeli salad.
- 3 garlic cloves
- 1 large eggplant
- 4 tablespoons prepared tahini (see my recipe for tehina)
- 1 teaspoon lemon juice
- 1⁄2 teaspoon cumin
- salt and pepper
- Preheat oven to 470F Prick skin of eggplant with fork in 3-4 places Place eggplant on foil in oven for 30-40 minutes, turning eggplant frequently.
- The eggplant is finished cooking when it's skin is charred and wrinkled.
- Remove eggplant from oven and allow to cool.
- Scoop out eggplant flesh, discarding skin and juice.
- Place garlic in food processor and mince Add remaining ingredients, process till smooth Add additional prepared tehina if creamier consistency is desired Place in bowl and garnish with finely chopped parsley.
I just used regular tahini and had no issues with bitey-ness. I did realise at the last moment that I was out of cumin so substituted with garam masala.
I made CardaMom's tehina recipe to make this, and whilst I loved it, I found this a bit "bitey". I'm not sure if it was the eggplant, or if it was the other dose of raw garlic added in this recipe. It was good, but not as good as the creamy, yummy tehina.