Garden Fresh Baba Ganoush

Looking for exciting new ways to use up the eggplant from your garden or the local farmers market? Give this creamy, flavorful Middle Eastern eggplant dip a try! If you like hummus, you’ll love this.

I found the recipe below from Cook with Manali. I followed it exactly, aside from step one. Instead of roasting the eggplant on an open flame, I roasted it in the oven using this method (piercing the eggplant all over and roasting it whole at 400°F for 35-45 minutes.)

Garden Fresh Baba Ganoush

Recipe below has been taken directly from Cook with Manali and not altered in any way.

Ingredients

1 large eggplant, around 375 grams
3-4 tablespoons tahini
1 tablespoon olive oil, more to drizzle before serving
3 garlic cloves, finely chopped
1/4 teaspoon cumin powder
1/8 teaspoon cayenne pepper
juice of 1 lemon
salt, to taste
parsley or cilantro, to garnish

Directions

Apply little oil and then poke the eggplant all over with a knife. Place directly on medium flame and roast till it’s done. Remember to turn it after every few minutes so that it gets roasted from all sides. You would know it’s done when you are able to insert a knife easily inside the eggplant. It will take around 15 minutes. Once done, remove eggplant from heat, wrap in a foil and let it cool down.
Once the eggplant has cooled down, remove all the charred skin. Transfer the flesh of the eggplant to a food processor and pulse 2-3 times.
Add tahini, 1 tablespoon olive oil and pulse to combine.
Pulse for 2-3 minutes in the food processor till it’s all super creamy and smooth.
Transfer to a bowl and add chopped garlic, salt, cumin powder and cayenne pepper.
Add in lemon juice and mix till everything is well combined.
Transfer baba ganoush to your serving plate. Make deep spaces with the back of your spoon on top and drizzle olive oil on top.
Serve baba ganoush dip with carrots, cucumber, or warm pita bread!

Recipe found here.