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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Middle Eastern · Starter

Baba Ganoush

Serves 10 · 15 minutes

Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 ea. (1 to 1½ pounds) medium-large eggplant, any variety
  • 2 tablespoons raw tahini
  • Juice of 1 lime or lemon
  • 1 clove garlic, crushed
  • 3 tablespoons olive oil
  • ½ tsp salt
  • Paprika or cayenne pepper, as a garnish

Method

  1. Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
  2. Scrape off the eggplant skin. It's alright if you miss a few burned bits.
  3. Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.