Monday, October 12

Best Baba Ganoush Ever (IMHO)

Hummus. To be honest, I don't even like it that much. I prefer baba ganoush.

It is surprisingly really easy to make, which makes it a staple in my list of entertaining to-dos. I left the skins on - 99.9% recipes out there would tell youth peel them of, which absolutely baffles me since that's where the flavours, texture and nutrients from. Word of caution: if you intend to leave the skin on, make sure they are not carcinogenically blackened. Otherwise, you might get a bitter aftertaste too.

Baba Ganoush 
Adapted from
Serves 6-8
  • 1 medium eggplant or 3 small eggplants
  • 1⁄4 cup Japanese roasted sesame dressing
  • 3 garlic cloves, minced 
  • 1⁄4 cup fresh lemon juice, plus more as needed 
  • 1 pinch ground cumin salt, to taste 
  • 1 tablespoon EVOO
  • 1 tablespoon chopped fresh flat-leaf parsley 
  1. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. 
  2. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. 
  3. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven and let it cool slightly. 
  4. Place the eggplant in a bowl. Using a fork, mash the eggplant to a paste. Add the rest of the ingredients and mix to a consistency you love. 
  5. Break open the chips and get dip-happy. 

No comments: