20-Minute Baba Ganoush
20-Minute Baba Ganoush
I am a little embarrassed to admit this, but I joined the Baba Ganoush bandwagon within the past week. Hummus and I only became well-acquainted about two years ago, so clearly I am behind the times with delicious Middle Eastern/Mediterranean foods. Believe me when I say I am trying to be better.
The only reason I decided to try my hand at Baba Ganoush was because of a strange craving I had a couple of days ago. I was in the mood for something similar to hummus, but with a more flavorful profile. I scoured the internet, looking for some delicious dish to satisfy my mystery craving. When I stumbled upon a recipe for a roasted eggplant dip chockfull of garlic, tahini, and lemon, I knew I had found my long lost dip-soul-mate.
My recipe for Baba Ganoush is surprisingly similar to those I've seen for traditional recipes. The only amendment I've made is the quick "roasting" technique I utilize for the garlic. For my hummus recipe I microwave the garlic with the chickpeas to mellow out the flavor. However, as the eggplant for Baba Ganoush needs to char and roast, I had to come up with another strategy to cut the aggressive bite of raw garlic. This quick cooking method softens the texture and flavor of the garlic and doing so inside of the peel reduces the likelihood it will burn in the microwave.
All in all, this recipe takes about 20-minutes--perfect for any weeknight dinner party! Happy eating!
- 2 Eggplant medium-sized
- 5 Cloves Garlic
- 1/3 Cup Tahini
- 1 Lemon
- 1 Tbsp Dried Parsley
- 1 Tsp Salt
Place the oven on high broil.
Prick the eggplant on all sides with a fork and broil for about three minutes on each side--until charred.
Turn the oven to 400 and roast the eggplant for 15 minutes.
While the eggplant is roasting, microwave the garlic (unpeeled) for about 30-45 seconds or until soft.
Place the tahini, juice of one lemon, and peeled garlic in a food processor. Set aside.
Once the eggplant is completely soft, slice it open and remove the flesh, allowing the excess liquid to drain before placing it in the food processor. Add the salt to the food processor.
Process the mixture until smooth.
Pour into a serving bowl and stir in the dried parsley. Sprinkle with one teaspoon of olive oil, if you like.
Baba Ganoush is best served fresh, but will keep in the refrigerator for about two days.