I have never made Baba Ganoush in my life prior to the day I made it for this recipe. It’s a dip, admittedly, I don’t have to often – I am a roasted garlic hummus lover, through and through – but a sale on Italian eggplants at my local CTown sparked a desire within me to give it a try. Plus, I got a new bottle of tahini that I was itching to break into.
I do have to laugh: On the day I made it, I commented to someone I know that I was diving in deep for my first attempt at making it, my enthusiasm cautiously shining. They give me a response, complete with a bit of an eye roll, that threw me off: “Baba Ganoush? That…that is so hard to make right. It always turns out wrong. Good luck with that…” Dumbfounded, with a crestfallen face, I peeled the skin from the meat of my freshly roasted eggplant slices, put it into my food processor with a fresh squeeze of lemon, some tahini, and a lot of raw garlic, and pulsed away. For a moment, I may have lost my confidence.
Boy oh boy, I found that confidence again once I took a bite of it! It was some of the best baba ganoush I’ve had, and I’m not just trying to toot my own horn here. The eggplant was perfectly roasted – not too much and not too little, with just the slightest hint of a char – which I believe resulted in that perfect flavor.
Still not quite sure why that person decided to be less than encouraging, but maybe I should text her and tell her to have some faith. It’s so easy to make, and it’s easy to make correctly while bursting with flavor. 😉
(Adapted from the Epicurious recipe for Eggplant Dip [Baba Ganoush])
(Makes roughly 2 cups)
– 2 medium eggplants, sliced to roughly 1/8″ slices (you can purple or Italian)
– 3 tablespoons olive oil
– 1/3 cup tahini (I used Brad’s Organic Sesame Tahini)
– 2 – 3 cloves garlic, peeled
– Juice of one lemon
– Salt and pepper, to taste.
1.) Preheat the oven to 450°F.
2.) Place eggplant slices on a rimmed baking sheet. Drizzle with olive oil then toss to coat slices evenly. Lay slices flat on sheet; some may slightly overlap, and that is okay. Roast the eggplant for 15 to 20 minutes; the skins should be crisp and interiors should be tender. Remove from oven and allow to cool for 20 minutes.
3.) Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
4.) Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
5.) Adjust the seasoning with salt and pepper to taste and serve.