Baba ganoush (also sometimes spelled as “baba ghanoush“, “baba ghanough” or “Baba ghanouj“) is a Middle-Eastern eggplant dip. This recipe for baba ganoush is authentic and tastes just as good as the baba ganoush in Middle-Eastern restaurants!
Ingredients For Baba Ganoush Recipe:
2 large eggplants
2 garlic cloves
4 tbsp tahini
Juice from 1 lemon
1 tbsp olive oil
1/4 tsp salt
Directions On How To Make Baba Ganoush At Home:
Preheat oven to 425F. Prick the eggplants in several spots with a knife (so they don’t explode in the oven). Put the eggplants on a baking sheet and bake for 30 minutes, or until very soft.
Remove the eggplants from the oven. Wait till they are cool enough to handle (I just run cold water over them to speed up the process). Cut the eggplants in half lenghwise. Scoop the flesh out with a fork and put in a bowl. Discard the skin.
Chop the eggplant flesh and put in a fine-mesh colander. Put the colander over a sink, and press on the eggplant with your hands to squeeze the juices out.
Put eggplant, tahini, lemon juice, oil, garlic and salt in a food processor. Process until smooth.
Serve baba ganoush with warmed pita bread for dipping.
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Lovely Baba Ganoush – the tahini is a nice addition and you’ve even thought of healthy pita chips for dipping!