The other day I bought a mini eggplant, figuring I would either roast or grill it. It was Chris who suggested making baba ganoush, a roasted eggplant dip often served like hummus with pita, falafel, tabbouleh and the like. Seeing how easy this was, I’m definitely going to make it again. All told, it took a little less than an hour.
I enjoyed some for lunch today on half a whole wheat pita with an easy salad of baby spinach, tomato, cucumber, roasted pepper, cannellini beans, olives, and feta.
- Eggplant (mini, in this case, but for more, use a regular-sized one)
- 2-3 Tablespoons tahini
- 2 cloves garlic
- 2 Tablespoons lemon juice
- 1 Tablespoon olive oil
- Salt and pepper to taste
- Preheat over to 400 degrees F. Poke eggplant with a fork a few times and place in pan or on sheet. Roast until outside starts to look wrinkly, or about 30 minutes. Will take longer for larger eggplants.
- Allow eggplant to cool. Peel off skin and cut into chunks.
- Place eggplant, tahini, lemon juice, and garlic in blender. Blend until smooth.
- Add olive oil and blend all together. Season with salt and pepper if desired.
- Allow to chill at least an hour before serving.