World Cuisine Eastern Mediterranean + North African Cuisine

Baba Ghanoush (Eggplant Dip)

ingredients
all
1 medium eggplant
1 medium lemon
juiced
1 clove garlic
large, finely minced
2 Tbs tahini
1/2 tsp sea salt
fresh herbs
to garnish
olive oil
to garnish
cookware
Traditionally, baba ghanoush is made by grilling the eggplant. This recipe uses the broiler to make the recipe more accessible in a typical kitchen. Fresh herbs, such as parsley, can be added for additional flavor and color.
1
Preheat oven to high broil and position a rack at least 6 inches below the broiler.
2
Prick eggplant with a fork in multiple places and place on a baking sheet in the oven. NOTE: Do not use parchment paper, as it will catch fire.
3
Broil for 20–30 minutes, turning periodically. The outside of the eggplant should be charred, and the inside, thoroughly cooked and tender. Remove from the oven and let cool for about 10–15 minutes. Remove and compost eggplant skin.
4
Add eggplant flesh, lemon juice, garlic, tahini, and salt to a food processor. Process until smooth. Taste and adjust seasonings as needed.
5
Serve garnished with fresh herbs and a drizzle of olive oil.
source: Bauman College Staff
notes
Yield: approx. 2 cups

nightshades
sesame