🍲 Baba Ganoush

Name: Baba Ganoush
Total time: 15 min
Ingredients: 1 ea. (1 to 1½ pounds) medium-large eggplant, any variety; 2 tablespoons raw tahini; Juice of 1 lime or lemon; 1 clove garlic, crushed; 3 tablespoons olive oil; ½ tsp salt; Paprika or cayenne pepper, as a garnish

Middle Eastern · 7 ingredients · 3 steps

Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.

15 minutesserves 102

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

1 ea. (1 to 1½ pounds) medium-large eggplant, any variety
2 tablespoons raw tahini
Juice of 1 lime or lemon
1 clove garlic, crushed
3 tablespoons olive oil
½ tsp salt
Paprika or cayenne pepper, as a garnish

Method

Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
Scrape off the eggplant skin. It's alright if you miss a few burned bits.
Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.

Where this came from. Adapted from Baba Ganoush in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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