Baba Ganoush
Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.
Source and licence
"Baba Ganoush" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Baba_Ganoush, revision 4629606), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Baba_Ganoush&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4629606
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Middle Eastern by curated dish list: baba ganoush, claimed by several countries (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 ea. (1 to 1½ pounds) medium-large eggplant, any variety
- 2 tablespoons raw tahini
- Juice of 1 lime or lemon
- 1 clove garlic, crushed
- 3 tablespoons olive oil
- ½ tsp salt
- Paprika or cayenne pepper, as a garnish
Method
- Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
- Scrape off the eggplant skin. It's alright if you miss a few burned bits.
- Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.