Prep 20 mins
Cook 40 mins
Baba ganoush is a delicious eggplant puree that can be used in much the same way as hummus. It is a must-have on any Middle Eastern meze platter where it is delicious accompanied by brine-cured black olives and warm pita wedges. This version has mint which complements the roasted eggplant sweetness perfectly.
- 2 medium sized eggplants
- 2 garlic cloves, slivered
- 1⁄3 cup tahini (good quality, organic for the best flavour)
- 1 lemon, juice of
- 1 tablespoon extra virgin olive oil
- 2 tablespoons of fresh mint, minced
- Preheat the oven to 190C (375F). Using a sharp knife, make several deep cuts in the eggplant and place the garlic pieces inside. Place on a baking sheet and bake until soft, about 40 minutes. Allow to cool. Remove the eggplant skin and discard.
- Transfer the eggplant flesh and garlic to a food processors. Add the tahini, lemon juice, olive oil and salt to taste and process until smooth.
- Transfer to a serving bowl and sprinkle with the mint. Serve at room temperature.
I really like this method of piercing the eggplant with the garlic before roasting it - brilliant!...although it was a bit tricky to get some of the garlic pieces in. As the garlic is roasted, it is very mellow in the finished product. That could be a good thing all depending on what it's going with. For my tastes I think an extra raw clove might be a good addition. I wish I had had an extra head of garlic on hand to roast alongside the eggplant, and added that in to the mix. I'm not sure how much I like the mint addition, and I usually love mint - maybe the sort I used wasn't quite right. Thanks Kristin, it's tasty and I look forward to serving it tomorrow with some pita. ZWT6.