This beloved Eggplant dip is a perfect accompaniment for Hommus and Tabouleh Salad! Just warm up some Pitas and scoop! And the best thing is, it’s easy to make as well as healthy to eat. If you think you don’t like Eggplant, try this great Mediterranean staple just once and you’ll change your mind!
Baba Ganoush is really nothing more than a purée of baked Eggplant, with Tahini Sauce, garlic, Lemon Juice, Olive Oil (of course!) Salt to taste and a little spice. I like Cumin, which is traditional, but some folks also add Nutmeg, Cloves or other flavours native to the region.
First, Bake your Eggplant as follows. Cut in half top-to-bottom, brush cut sides with Olive Oil and sprinkle with Salt to taste. Bake skin side up in a 375 F oven for 15-20 minutes. Turn over so the cut side can brown and bake for another 15 to 20 minutes, or until the Eggplant flesh is very soft.
Let the flesh cool to room temperature and scoop out into a mixing bowl or the bowl of your food processor. Add the other ingredients and buzz until smooth. Taste during buzzing and adjust flavours as desired.
For one large Eggplant, allow three or four tbsps. of Tahini, three or four tbsps. of Lemon juice and 3 medium cloves of garlic, minced or run through the Garlic Press, and a handful of chopped Black Olives. Add other ingredients, including more Salt to taste, after all the other flavours have been stirred in, in pinches and drizzles, to make your Baba Ganoush taste the way you like it.
Serve in a shallow bowl or on a deep-sided plate sprinkled with chopped fresh Flat Leaf Parsley.
You’ll never think of Eggplant the same way, again. And, maybe, taken in the broader context of Hommus and Tabouleh, you’ll get a whole new perspective on Hors d’oeuvres!
~ Maggie J.