Baba Ganoosh
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Appetizers A classic, smoky Mediterranean eggplant dip blended with creamy tahini, garlic, and fresh lemon juice. This simple, rustic spread is perfect served alongside warm pita bread or fresh vegetables.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | 20 mins | 4 servings |
🔪 Key Equipment
- Baking sheet
- Blender
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 large | Eggplant | whole |
| 1/4 cup | Tahini | None |
| Juice of 1 | Lemon | freshly squeezed |
| 2 tablespoons | Olive Oil | None |
| 2 cloves | Garlic | peeled |
| 1/2 medium | Onion | optional |
| To taste | Salt | or soy sauce |
| To taste | Black Pepper | optional |
Instructions
Step 1: Cook and Prep the Eggplant
- Cook the 1 large eggplant (either roast in a hot oven or char over a gas flame) until it is completely tender, collapsed, and smoky.
- Allow the eggplant to cool enough to handle safely.
- Gently slip off the charred skin and discard, leaving only the soft, cooked flesh.
Step 2: Blend and Season
- In a blender or food processor, combine the cooked eggplant flesh, 1/4 cup tahini, juice of 1 lemon, 2 tablespoons olive oil, 2 cloves garlic, and 1/2 medium onion (if using).
- Blend all ingredients together until smooth and thoroughly combined.
- Season with salt (or soy sauce) and black pepper to taste, blending briefly to incorporate.
💡 Make-Ahead & Storage: Can be made ahead and stored in an airtight container in the refrigerator for up to 4 days. The flavors will deepen and meld after chilling for a few hours.
Original Recipe Scan
