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baba ganoush recipe –eggplant spread deliciousness

June 13, 2009

I love hummus (recipe to come, eventually) but I gotta admit it’s getting a bit old after making gallons over the past few months.  Time to break out my baba ganoush dip recipe -a Middle Eastern staple of roasted eggplant, garlic, tahini (sesame paste), and a few other common ingredients.  Read and learn.


2 Italian eggplants, if you can find them (‘normal’ mega market eggplants can be a bit bitter)

Juice and zest of 1 lemon

3 TBS extra virgin olive oil

2 cloves garlic –only mince one

2 TBS tahini (Can be found in any mega market.  In my neck of the woods tahini is also sold in convenience stores.)

.5 tsp smoked paprika (optional but recommended)

Salt and pepper to taste

.5 tsp sugar or agave nectar


Add the olive oil to a non stick skillet over medium heat.

Peel the eggplants and cut across (not lengthwise) into .5 inch thick pieces.  Add to the skillet, along with the whole garlic clove.

Cook the eggplant pieces and garlic for about 5 minutes per side, or until nice and brown (this will add a nice smoky taste).  Do note the eggplant will absorb most of or all of the oil –fret not.

Once brown add the eggplant, whole garlic clove, and the remaining ingredients to a blender and pulse until a smooth paste.  You may need to thin the baba ganoush out with just a bit of water.

Serve With:

Grilled shish kabobs, warm pita, a light red wine, and a simple green salad.

The finished product.

The finished product.

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