The Best Baba Ganoush Recipe Out There

The Best Baba Ganoush Recipe Out There

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Baba Ganoush is fun to say and even more fun to make. This eggplant-tahini dish is a delicious alternative to hummus and is the perfect appetizer.

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Chicago

Time needed

20 min preparation

Serving Size / Yield

4 servings

Ingredients

  • 1 eggplant
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 2 Tbsp Tahini
  • Salt t. fresh cilantro, parsley and/or basil to taste
  • olive oil (for roasting)

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Directions

First, Preheat your oven to high broil and move your wire rack to the top of the oven.

Cut your eggplant into ¼ inch crosswise circle slices and then season them with your desired amount of salt. Then, place them in a colander in the sink to drain any excess liquid. After about 10 minutes of draining, pat your slices dry between two towels and re-season with salt and olive oil to taste.

Arrange on a tray and roast slices for 10 minutes, turning once for an even cook, until the eggplant is softened and golden brown on both sides. Once 10 minutes have passed, remove the tray and transfer your sliced eggplant to a Ziploc bag or foil covering so moisture does not escape. Give them about 5 minutes to cook.

Once cool enough to work with, you must peel away the skin of the eggplant and place the cooked eggplant into your food processor. Place your lemon juice, garlic, tahini, salt in the processor as well and mix until creamy. Then, add herbs last and pulse a few times so that they are combined also. Taste and adjust seasonings as needed, then serve with pita and/or pita chips.


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