We decided to try a fruit and veggie delivery service call Odd Bunch and in the delivery was an eggplant. The thing about one eggplant is that there isn’t really enough for an entire meal. Kyla makes a terrific baingan bharta but requires a lot of eggplant. Eggplant is one of those veggies that when you broil it, it really shrinks in size. Guess they’re mostly water. Anyway, with our lonely eggplant we decided to make baba ganoush with all its’ smoky eggplant goodness. This is a nice change from hummus which we make a lot. They are pretty similar in composition, but entirely different in taste. The next time you see an eggplant at the grocery store, bring it home and try out this lemony, middle eastern dip.
Baba Ganoush – Smoky Eggplant Goodness
Course: Appetizers, SnacksCuisine: Vegan, gluten freeDifficulty: Easy4
servings20
minutes50
minutes1
hour10
minutesIngredients
1 large eggplant
2 Tbsp of tahini
2 Tbsp of fresh lemon juice
1 Tbsp of olive oil
1 clove of garlic, minced
1 tsp of dried parsley
1/2 tsp of smoked paprika
1/2 tsp of ground cumin
Pinch of cayenne pepper
Pinch of salt and pepper
Directions
- Preheat the oven to 425°.
- Cut the eggplant in half lengthwise and place flat side down on a baking sheet lined with parchment. Bake for 50 minutes or until the eggplant becomes very soft.
- Remove the eggplant from the oven and let cool.
- Once the eggplant is cool, remove the skin and put the flesh in a blender.
- Add the tahini, lemon juice, oil, garlic, parsley, paprika, cumin, cayenne, salt and pepper to the blender and blend until smooth.
- Serve with crackers, pita or your favourite dipping vessel.
Notes
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