Baba Ganoush
1/4 cup Garlic
about 1 head
Olive oil
to roast garlic
2 Eggplant
large or globe eggplant
1/4 cup Tahini
1/4 cup Lemon
1-2 lemons depending on taste
1 bunch Fresh parsley leaves
1 tsp Salt
plus more to taste
Baba Ganoush is an eggplant Dip. I serve it with mini carrots, cucumbers and pita bread. It is easy to make using only a few ingredients. Roasted garlic is what makes this more flavorful than other recipes.
Preheat oven to 375F.
Place garlic cloves in small baking sheet and add olive oil just to cover. Put in oven for 30 mins or until nicely browned. Set aside.
Meanwhile, poke holes all over eggplant using a fork. Put in parchment lined baking sheet and put in oven for 45 mins or until charred. This adds a smoky flavor and makes the skin easier to peel. Peel skin and discard. Chop eggplant.
In food processor, put the eggplant, garlic, tahini, lemon, salt and parsley. (NOTE: Add 1 lemon first and add the remaining in the end if needed.) Process and slowly drizzle 2 Tbs olive oil used for roasting garlic.
Taste for FASS (FAT from olive oil, ACID from lemon, SWEET from tahini and SALT from sea salt) It should all be well-balanced and no taste overpowers the other.
Serve or store in the fridge or freezer.