I understand that eggplant (aubergine) isn’t for everyone. It seems to be one of those foods you either love or hate. I’m in the former category, as you can probably tell from all of these posts. But despite all the eggplant recipes on my blog, until this week I hadn’t made baba ganoush, a Middle Eastern eggplant dip. It had been on my “to make” list for a while, so on a quiet Monday, inspired by Minimalist Baker and frugal feeding, I decided to give it a go.
It was easy. You don’t need to char the eggplant over an open flame. You can use one eggplant or multiple. You can use cumin and/or chili powder, or not. Parsley is also optional. Adjust olive oil, garlic, and tahini to your taste. (The Guardian recently featured a piece on how flexible baba ganoush can be.)
Enjoy silky, homemade baba ganoush with crackers, pita bread, or another flatbread. Put it on sandwiches or serve it over falafel. The options are endless.
- More Middle Eastern flavors: Spicy Homemade Falafel with Minty Yogurt Sauce — Homemade Hummus — Roasted Eggplant with Crispy Chickpeas, Lamb Meatballs, & Yogurt-Tahini Sauce — Tabouli — Dukkah
- 1 medium-large eggplant
- 1 garlic clove
- juice of 1 lemon
- 2 tbsp tahini
- 1 tsp whole or ground cumin (I used whole)
- 1 tbsp olive oil
- to taste: salt & pepper
- optional: pinch or two parsley
- Preheat the oven to 220C (425F).
- Pierce the eggplant a few times and put it on a baking tray. Roast in the oven for 30-40 minutes, until the skin is starting to blacken and the flesh feels soft.
- When the eggplant is ready, remove it from the oven and scoop out the flesh; set the flesh aside and discard the skins.
- In a food processor, combine all ingredients with the eggplant flesh, and process until smooth.