By Connor Forbes
Baba Ghanoush is a middle eastern eggplant dish with tahini, lemon juice, and lots of garlic. It is fantastic as a dip, spread, or even on its own. I find it to be wonderful on sandwiches and a great alternative to mayonnaise. The trick is in the roast of the eggplant. You want the eggplant to be very fleshy and moist. The flavor is mildly nutty with a garlic back bone and lemon citrus pop.
Ingredients
- 1 eggplant, cut in half longways
- 4 cloves of garlic, diced
- 2 tablespoon tahini
- 2 tablespoon Olive Oil
- 1 lemon, squeezed
- Pinch of salt
To Cook
Cut the eggplant in half longways and score the inside flesh longways and horizontally. It’ll look like a checkerboard. Stuff garlic into the scores and add a pinch of salt before covering both sides with olive oil. Place the two halves back together and wrap in foil. Bake at 425⁰ for 1 hour. Unwrap cautiously, it’ll be very steamy. Place in a blender with tahini and lemon juice. Blend or pulse. You can go chunky or smooth here, whatever your preference. For chunky, pulse 4-5 times. For smooth, blend for 20 seconds. EAT!
