We picked 2lbs. of eggplant from my friend’s garden and went right into the kitchen to turn them into baba ganoush! What an easy and delightful dip/spread.
All of the elements are important in this – the tahini, the lemon and especially the parsley. Be sure to taste and balance the flavors!
Store in the refrigerator for a few days – if it lasts that long!
1lb. eggplant, about 1 regular size eggplant or a few small ones
2 tablespoons tahini (homemade is best!)
1 clove of garlic
The juice of 1 lemon, or more to taste
1/2 teaspoon salt
Bunch of fresh parsley, about 2 tablespoons
Preheat the oven to 450. Prick the eggplant(s) all over with a fork and place on a baking sheet. Bake for 20 to 30 minutes, until soft. Let cool enough to work with.
Slice the eggplants in half and scoop out the flesh right into the food processor. Add the tahini paste. Press the garlic and add it along with the lemon juice and salt.
Process until it comes together. Taste and adjust the salt and lemon juice. Turn out into a mixing bowl.
Finely chop the parsley. Save some for garnish. Add the parsley to the baba ganoush and mix to incorporate.
Place some baba ganoush into a serving dish and garnish with parsley. Serve with pitas, crackers, or crudités. Enjoy!