Babaganoush
From aquatonex 15 years ago
- 30 minutes to make
- Serves 12
Babaganoush is a really easy Middle Eastern dip made with overcooked eggplant and tahini. It's really good if you like those types of flavors and super easy. There are many adaptations to this dip as well.
Ingredients
- 1 large eggplant shopping list
- 2-4 tbsp tahini, to taste shopping list
- 3 fresh garlic cloves, minced shopping list
- 2-4 tbsp fresh lemon juice, to taste shopping list
- 1/4 tsp ground cumin shopping list
- salt, to taste shopping list
How to make it
- Prick the eggplant with a fork several times.
- Ideally, place eggplant on a hot grill, but you can broil it on a rack in the oven as well. Grill/broil until the skin blackens and blisters, around 10-15 minutes.
- Transfer eggplant to a lined baking sheet and bake at 375 degrees F until it is very soft, around 15-20 minutes.
- Remove from oven, let cool slightly, and peel off and discard skin.
- Put the eggplant insides in a bowl and mash with a fork until consistently mushy.
- Add the tahini, garlic, lemon juice, and salt. Mix well.
- Serve at room temperature or chill.
People Who Like This Dish 5
- lagoulue New York, NY
- greekgirrrl Long Island, NY
- mystic_river1 Bradenton, Florida
- sitbynellie Glasgow, GB
- pats1013 NJ
- marmielindo Inverness, FL
- aquatonex Huntington, NY
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The Rating
Reviewed by 3 people-
can't ho wrong with those ingredients. ^5
mystic_river1
in Bradenton loved it
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I meant to comment on this back in August, when I first made it. Awesome, so easy, with a haunting, smoky, silky flavor that's hard to describe and impossible to beat! I love, love, love this recipe. Thanks so much.
lagoulue
in New York loved it
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