Oh the beloved eggplant…so round and firm and amazingly delicious in so many ways. This is one of the easiest ways to bake and make the voluptuous purple vegetable (or is it a fruit?). Baba ganoush is traditionally Mediterranean. I’m going to say Mediterranean because the Turkish believe it’s theirs and the Lebanese believe it’s from their homeland and the Greek claim it too and well, I’m Persian and we have some amazing eggplant dips as well…it doesn’t matter anymore…many of us live in such multicultural societies that this deliciousness becomes every day on many of our tables.
I’ve taken the recipe ingredients from Ben at Freshbox (delivering INCREDIBLE local organic fruits and vegetables to your doorstep on the Sunshine Coast) and changed it up a bit.
Super Tasty Baba Ganoush Eggplant Dip
1 large or several small ripe organic eggplant
juice of 1 lemon or lime
2-3 tablespoons of virgin olive oil
2 tablespoons of hulled tahini
1 clove of garlic
salt and pepper to taste (I use a lot of salt so use your own measurements to make it perfect for you)
Spike whole eggplants a few times with a fork or sharp knife on both sides. If you don’t stab them, they’ll explode in your oven!
Roast whole eggplants on baking tray for 30-40 minutes until the skin is no longer firm and pushes in very easily.
Allow to cool.
Cut tops off eggplants and throw all eggplants and ingredients into food processor, blend until desired consistency but make sure the garlic is blended and not chunky!
Serve with carrots, celery, crackers, wraps, veggie patties…the list is endless and delicious 🙂
Note: you can peel the eggplant after you’ve baked it (in case it burnt in the oven) but if not burnt, I like to leave it on for all the nutrients and you can’t see it once it’s blended in. YUMMO…so tasty good. My son loves this one too…x