Baba Ganoush
Photo: Breville USA, CC BY 2.0
Baba ganoush is a smoky, creamy eggplant dip from the Middle East and eastern Mediterranean that takes only 15 minutes. The flavor comes from charring the eggplant under the broiler until the skin blackens and the flesh collapses, so do not rush that step. Raw tahini and a crushed clove of garlic add richness and bite, while lemon or lime keeps it bright. One eggplant makes enough for a crowd.
Instructions
Prick the eggplant a few times with a fork and set it a few inches under a hot broiler, with a pan underneath to catch the juices. Turn it about every 3 to 4 minutes as the exposed skin blackens. It is done when the flesh is completely soft and the skin is charred and peeling away easily. Throw away the juices in the pan.
Scrape the burned skin off the eggplant. A few leftover black bits are fine and add to the smoky taste.
Finely chop or blend the flesh with the tahini, citrus juice, garlic, salt and most of the olive oil until the mixture is smooth.
Spoon the dip into a bowl, drizzle the reserved olive oil over the top and dust with paprika or cayenne. Serve with pita, naan or crisp flatbread.
Make it personal.
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