Spot an eggplant at the store and it sparks your curiosity? Maybe you’ve been wanting to try something new in the kitchen. Grab that eggplant, and make baba ghanoush!
Baba ghanoush is a popular dish in the Levantine area, which consists of Israel, Jordan, Lebanon, Palestine and Syria. It’s typically made by cooking eggplant and combining it with other ingredients. The dish is most often made into a dip and served with crackers or pita bread for dipping. It’s not difficult to make and will really give your kitchen a little diversity.
- 3 medium eggplants (about 3 pounds total)
- 2-3 tablespoons olive oil
- 1/3 cup tahini
- 3 garlic cloves, peeled and crushed
- 1/2 cup lemon juice
- Kosher salt
- Black pepper
- Preheat the oven to 450 degrees F.
- Rub the outsides of the eggplants with olive oil, and place them into a roasting pan.
- Roast the eggplants until the skins have charred and the interiors are tender, 15 to 20 minutes. Let cool.
- Peel and seed the cooled eggplants, roughly chop the flesh, and then transfer it to the bowl of a food processor. If it’s too soft to chop, then simply scrape out the flesh.
- To the processor, 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.
- Adjust the seasoning with salt and pepper to taste, and serve.