Baba ganoush. Fun to say, isn’t it? And after making my own, I can now say it’s almost as much fun to make. Prep is ridiculously simple â€” pierce a large eggplant and throw it in the oven. Including making my own tahini, the dish required only 15 minutes of total prep time. Several reviewers complained that at 1/4 cup, the lemon juice was overpowering, so I cut it back to 1/8 cup when making mine and the acidity level was perfect. Get the recipe, adapted from this one, after the jump. â€” Sarah L.
We’re taking the rest of the week off for the holiday – Have a wonderful one, and we’ll see you on Monday! But for now, click for quick & simple baba ganoush!
1/8 to 1/4 cup lemon juice
1/4 cup tahini
2 tbsp. sesame seeds
2 minced garlic cloves
salt and pepper to taste
1 1/2 tbsp. olive oil
Preheat oven to 400Â°F. Cover a baking sheet with foil, grease lightly and place eggplant in center. Make holes in the skin with a fork, as you would when baking potatoes. Roast for 30-40 minutes, making sure to turn occasionally, so the skin softens all the way around. When soft, remove from oven and cool with cold water. Peel skin off and add all ingredients except salt and pepper to a food processor. If any juice has gathered on the foil, add to the processor. Pulse ingredients until they achieve the desired texture, then add salt and pepper to taste. Refrigerate several hours before serving.