| Homemade Baba Ganoush |
Recipe type: Dip / Condiment
The Endless Meal:
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: Makes about 2 cups
Ingredients
- 2 eggplants
- 3 tablespoons tahini
- 2 tablespoons fresh squeezed lemon juice
- 2 cloves of garlic, grated with a microplane or finely minced
- Salt to taste
- Optional: top with olive oil, pomegranate seeds, sesame seeds or minced parsley
Instructions
- Using a fork polk several holes over each eggplant.
- Place eggplants on your bbq at high heat. Alternatively you can broil them in your oven for a slightly less smokey flavour.
- Cook eggplants for 20-30 minutes, turning once, until they are soft but well charred on the outside.
- Remove eggplants from bbq and place in a bowl covered with tin foil.
- Once eggplants are cool enough to handle (you can place them in your fridge if you get impatient, like me) peel the skin off and place all the flesh in a bowl. Add any of the liquid left in the bowl the eggplants were cooling in to the eggplant flesh.
- Place all the eggplant flesh and liquid into a food processor. Add tahini, lemon juice, garlic and salt and process till smooth. You can also use a fork for a chunkier texture.
- Place baba ganoush in a bowl and top with optional ingredients if desired.
Posts
