Name: Baba Ganoush (Eggplant Dip)
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1-2 globe eggplants (totaling 2 pounds or 900 g) -; 3 tablespoons extra virgin olive oil -; 2-3 tablespoons roasted tahini (sesame paste) -; 1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped -; 1/2 teaspoon ground cumin -; Juice of one lemon (about 2 1/2 tablespoons) -; Salt and cayenne pepper to taste -; 1 tablespoon chopped parsley -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Baba Ganoush (Eggplant Dip)

1. 1-2 globe eggplants (totaling 2 pounds or 900 g) -

2. 3 tablespoons extra virgin olive oil -

3. 2-3 tablespoons roasted tahini (sesame paste) -

4. 1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped -

5. 1/2 teaspoon ground cumin -

6. Juice of one lemon (about 2 1/2 tablespoons) -

7. Salt and cayenne pepper to taste -

8. 1 tablespoon chopped parsley -

How to cook deliciously - Baba Ganoush (Eggplant Dip)

1. Stage

Roast the eggplants: Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon). Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes. Alternate Grilling Instructions: Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil. Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.

2. Stage

Scoop out and mash: Scoop the eggplant flesh into a large bowl and mash well with a fork.

3. Stage

Add the garlic, olive oil, tahini, lemon, and seasoning: Combine the eggplant, minced garlic, remaining olive oil (about 2 tablespoons), tahini, cumin, 2 tablespoons of the lemon juice, the salt, and a pinch of cayenne. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.

4. Stage

Cool and season to taste: Allow the baba ganoush to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley. Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.