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Baba Ganoush

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I’ve been on a bit of a Mediterranean food kick lately and today’s recipe is no exception. If you’ve never had baba ganoush, sometimes called eggplant caviar, it basically just roasted eggplant mashed with seasonings or other add-ins.

The great thing about this dish is that you can easily make it without a recipe as long as you have the ingredients on hand. For this reason, my “recipe” below is more suggested guidelines.

Baba Ganoush

Ingredients:

  • Eggplants (I used 3)
  • Tahini (sesame paste)
  • Fresh lemon juice (assume you’ll need 2-3 lemons)
  • Garlic cloves
  • Salt
  • cumin (optional)
  • olive oil, parsley, and/or kalamata olives for garnish/topping
  • bread, carrot sticks, cucumbers, or anything else good for dipping

Directions:

  • Preheat oven to 400 F (200 C)
  • Cut the eggplants in half lengthwise and place them flat side down on a greased baking sheet. Prick the skins a few times.
  • Roast for 35-45 minutes or until soft. I usually flip mine over to cool when I remove them from the oven. They look like this:

  • Once the eggplant is cool enough to touch, scoop the insides into a bowl (discarding the skins). Mash with a fork, potato masher, or even a dough cutter.
  • Stir in the tahini. For three eggplants I probably added about 1/3 – 1/2 cup of tahini. This adds a creaminess. Start with a little and you can always add more.
  • Stir in the lemon juice. I used about a 1/4 cup of lemon juice.
  • Add salt and a pinch or two of cumin.
  • Stir well and taste. Only you can determine what proportions you like. Need more creaminess or richness? Add more tahini. More tang? Lemon juice. No idea? Try a little salt unless it tastes salty.

With a 15 month old running around the kitchen, I didn’t have time to plate this nicely for you. I would have liked to serve it in a bowl with a drizzle of olive oil, a few leaves of parsley, and some pitted kalamata olives. You’ll have to just imagine it or make it on your own.

As I mentioned under ‘ingredients’, you can serve this with bread, carrots, cucumbers, jicama, bell peppers, or pretty much any other dipper you like.

Get creative and let me know how it turns out!

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