Not a Baba Ganoush Recipe
This amount makes 6 to 8 servings.
3 cloves of garlic
3 tablespoons of tahini
3 tablespoons fresh squeeze lemon juice
Fine grain sea salt and freshly ground black pepper
Olive oil, for drizzling
Ground sumac, for sprinkling
Other possibilities: chopped tomatoes, chopped onion, ground cumin, chili powder, paprika, za’atar, minced flat leaf parsley, minced cilantro, minced mint, toasted pine nuts, pomegranate molasses, pomegranate arils . . . or anything else that you want!
1. Preheat the oven to 400 degrees Fahrenheit. Put the eggplants on a rimmed baking sheet lined with a sheet of parchment paper or a silicone baking mat.
2. Roast the eggplant in the pre-heated oven for about 60 minutes, or until they are soft (a bamboo skewer can be easily inserted into the eggplant).
3. Remove them from the oven and let them cool until they are cool enough to handle, then carefully peel off and discard the skin. Chop off and discard, the stem ends, and then allow the eggplant to finish cooling.
4. Once cooled, finely mince the flesh of the eggplant then place it in a colander for about 20 minutes (up to 1 hour) to drain off excess moisture. (No one wants watery baba ganoush!) You could also let the minced eggplant sit in a bowl and then just drain off the water, but I find it’s easier in a colander!
5. While the eggplant is sitting, crush the garlic cloves with a bit of salt (I use a mortar and pestle, which makes this step quick and easy), then mix it together with the tahini and lemon juice.
6. Put the eggplant in a bowl and stir in the tahini mixture, then season it to taste with salt and pepper. Cover the bowl and put it in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
7. When you are ready to serve your baba ganoush, mix in any fresh herbs that you want to include, then drizzle it with a bit of olive oil, and sprinkle it with any spices you want to include.
*Recipe Notes: Add more or less of anything. This is all about making it your own!