Baba Ganoush

Baba Ganoush

After hearing about my eggplant dilemma, my friend, Donna, directed me to this recipe for Baba Ganoush. I am a big fan of Mediterranean food, but surprisingly, had never had Baba Ganoush. I simplified the recipe a bit and it turned out well. I included it as part of a mezze-type-thing with fresh pita bread, kalamata olives, hummus, sliced grilled zucchini and fresh tomatoes with balsamic glaze, and sweet mini peppers. There was also a salad of chopped tomatoes, cucumbers, sweet onions, and bell peppers. I intended to add feta to the table, but totally forgot. I served Vinho Verde, a young, light, and slightly bubbly Portuguese wine with our meal.

Baba Ganoush

1 large Italian eggplant
1/4 tahini (plus more, if needed)
3 cloves garlic, finely minced
1/4 cup fresh lemon juice (plus more, if needed)
pinch ground cumin
salt, to taste
1 tablespoon olive oil

Preheat the oven to 375° F.

Using a fork, pierce the eggplants all over. Place the eggplants on a baking sheet and cook in the oven for 1 hour, turning half-way through cooking. Remove from the oven and let cool.

Cut off the ends of the eggplants and discard. Peel off the skin. Use a spoon to scrape off any flesh left on the backside of the peel. Place the eggplant flesh in a large bowl. Using a fork, mash the eggplant.

Add the 1/4 cup tahini, garlic, 1/4 cup lemon juice, and cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Spread into a serving dish and drizzle with the olive oil. Serve with pita bread.

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6 Comments on “Baba Ganoush”

  1. Sabine says:

    Sounds great, like a wonderful mediterranian summer snack!

  2. I recently made Baba Ganoush for the first time and it was indeed a revelation. 🙂

  3. Ooh I’ve been looking for a baba ganoush recipe! I can’t wait to try this one!!


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