Baba Ganoush

July 30, 2008

Baba Ganoush

Sara Jones, Tucson CSA

This dish, which is reminiscent of hummus, is popular even with
those who generally dislike eggplant. Roasting the garlic with
the eggplant makes it milder and smoother so don’t be afraid to
use the full quantity.

3 medium or 1 large eggplant
1/2 head garlic
2 tablespoons tahini
1 tablespoon olive oil
Juice of half of one lemon
Salt to taste
Add to taste any of the following: ground cumin, paprika, red
chili, mint.

If using narrow Japanese eggplant, prick in several places with a
toothpick. If using round globe eggplant, cut in half, oil cut
sides and lay cut side down on baking sheet. Oil garlic, with
skin on and place on baking sheet. Cook in a 350-degree oven
for 30-45 minutes, until eggplant is meltingly tender.

Once cooled, scrape flesh from skin using a spoon. Cut off tops of garlic
and squeeze out roasted flesh. Put garlic and eggplant in blender or food
processor along with other ingredients and blend until smooth. Serve with
raw vegetable slices or pita bread.

2 Responses to “Baba Ganoush”

  1. Philippe Says:

    I did a small experiment this summer, and I discovered that you can freeze baba ganoush. It seems to thaw pretty well. I look forward to enjoying some home made baba ganoush later in the year after the egg plant onslaught subsides. Amanda

  2. Philippe Says:

    You can also roast the eggplant on the stove top: just cut the eggplant in chunks, about 1/2 inch square. Saute with olive oil in a skillet until tender and slightly browned. I leave the skin on, as, once blended, it adds nice colored bits to the dish. Philippe

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