I love Greek and Middle Eastern food and I love eggplant.
So baba ganoush is right there in my wheel house.
I order it every time we are out at a Greek or Turkish restaurant, but for some reason I never thought to try making it. It’s funny, meme (husband’s grandmother) always made hummus and yogurt dips, but she never made baba ganoush. I guess because she, master chef, never made it, I assumed it was hard.
It’s essentially a fire-roasted or grilled eggplant puree mixed with tahini.
Well, I hosted Greek Easter this year for the first time, and, ya know, since I didn’t have enough to do what with all the other food, I turned to my husband and said I’m making baba ganoush.
Have I got news for you all: it’s so easy!
No, seriously.
You don’t need a grill or even a stove with gas burners.
All you need:
- 1 eggplant
- 2 tablespoons tahini (or more or less to taste)
- salt
- white pepper
- food processor
Preheat your oven to 450.
Slice the eggplant in half lengthwise and then score the flesh with your knife in a cross hatch pattern, not going all the way through to the skin. Drizzle with a little olive oil.
Place cut side down on a foil-lined cookie sheet and place in the oven.
Bake for about 45 minutes, or until the eggplant has basically collapsed.
Let cool then flip it over and scrape out the awesomely roasted eggplant with a fork.
Place the scooped out eggplant into the food processor
And add the tahini, salt and pepper. Blend until smooth.
Serve immediately or put it in the fridge to chill. Amazing with veggies or with pita.
