Ingredients

  • Eggplant
    • Italian eggplant or the smallest glove eggplant
      • less seeds and the flesh is tender and not bitter.
  • Tahini paste
    • Tahini paste is made of toasted sesame seeds. I use Soom tahini made of 100% roasted and pressed organic Ethiopian White Humera sesame seeds offering a creamy texture and a nutty flavor.
  • Garlic. 1 to 2 fresh garlic cloves, depending on how garlicy you enjoy your dips.
  • Lemon juice. Citrus gives this eggplant dip a nice lift. You can make it as subtle or lemony as you like.
  • Greek Yogurt (secret optional ingredient) If you’re going for a vegan baba ganoush, omit the yogurt, but otherwise it is a great way to thicken the dip, making it even more creamy, while also enhancing the color turning it from a deep beige to something a little brighter and more appealing.
  • Seasonings. Salt and pepper, of course. If you like, add a bit of Sumac and cayenne pepper for heat.
  • Extra virgin olive oil. A drizzle of a rich and peppery extra virgin olive oil over this dip is the perfect way to finish it!
  • Garnish. If you like, add toasted pine nuts and some chopped fresh parsley to serve.

Recipe

  • Roast the eggplant in a high-heated oven.
    • Cut the eggplant in half and
    • place it flesh side down on a large lightly-oiled baking sheet
    • roast at 425 F for about 40 minutes or until the eggplant is very soft and cooked through
  • Cool and Drain Well. Put the cooked eggplant in a colander and, using a knife, open it up a big so that it will cool quickly and drain its juices. Push down on the eggplant with the back of the spoon so that any excess water will drain well.
  • When cool enough to handle, peel the charred skin and stem off the eggplant
  • Gently mix the eggplant with the tahini and remaining ingredients
    • fully cooled and is rid of excess water
    • tahini (a good 1/4 cup for rich and nutty flavor), minced garlic, fresh lemon juice, and, the optional secret ingredient, about 1 tablespoon of Greek yogurt. Season with a good pinch of kosher salt, and if you like, a little sumac and Aleppo pepper or red pepper flakes
  • drizzle with a good bit of extra virgin olive oil. Finish with toasted pine nuts and fresh parsley
  • Chill or set aside for a few minutes to allow the flavors to meld and the dip to thicken (chilling will help it).

Citations: https://www.themediterraneandish.com/baba-ganoush-recipe/