Baba Ganoush is a blended salad of cooked eggplant enhanced with garlic, sesame paste or mayonnaise, and lemon juice. It's a delicious spread on bread, and is a staple on Israeli tables.
Chef Laura's note on eggplant: Once the eggplant has roasted, scoop the flesh into a colander and allow liquid to drain out for at least an hour or up to 1 day. The liquid is bitter and dark and waters down the baba, so best not to skip this step. Can keep this in the fridge for a day or two.
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- 3 medium eggplants, roasted and flesh scooped and drained
- ½ cup tahini (or mayonnaise)
- ⅓ cup extra virgin olive oil, such as Colavita extra virgin olive oil
- 3 garlic cloves
- 1½ teaspoons kosher or sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- Garnishes: evoo, sea salt
1. Mash together eggplant, tahini (or mayo), evoo, garlic, salt, pepper and lemon juice until smooth and creamy. (I actually like mine a little chunky.) Taste and adjust seasoning, if needed.
2. Serve chilled or at room temperature. Garnish with a drizzle of evoo and a sprinkle of sea salt.
Note-This recipe was updated in 2017, this is the original recipe:
Wrap a large eggplant completely in foil. Place on the floor of a 375 ̊F oven for forty minutes. Scoop out the meat of the eggplant and place in food processor or blender with 6 cloves garlic, 2 tablespoons tahini sesame paste or mayonnaise, 2 tablespoons lemon juice, 1 teaspoon salt and a pinch of black pepper. Pulse until smooth. Top with paprika (optional)