Baba ganoj. Just four ingredients. Eggplant, tahini, lemon juice, and garlic. It’s smoky, creamy, and way better than anything from the store. Honestly, you’ll wonder why you didn’t do this a long time ago. And it’s so quick. I barely had time to record
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Baba Ganoush
#eggplant #babaganoush #easyrecipe #tastelabcollective #lebanesefood
Ingredients
1 large eggplant (or 2 small ones)
¼ cup tahini
1 medium lemon, freshly squeezed
1 medium garlic clove (or 2 if you like extra garlic)
½ teaspoon cooking salt
Method
1. Cut the eggplant in half and lightly score the flesh for quicker cooking.
2. Place the eggplant in the oven at 180°C for 1 hour. Do not skip this step — it’s what gives the dish its unique smoky flavour. Cover with foil to prevent burning.
3. Once done, allow the eggplant to cool for about 15 minutes, or until it’s at a temperature you can comfortably handle.
4. Scoop out the eggplant flesh and place it in a food processor along with the tahini, lemon juice, garlic, and salt. (If you don’t have a food processor, you can mix everything together in a large bowl.)
5. Pulse 5–10 times, or mix until you reach your desired consistency.
6. Serve with Lebanese bread or your favourite crackers for dipping.
I’m going to use this in place of mayo
This is my fav thing to do with eggplants
Papa Arschnuss
The real baba ganouch they grill/smoke the 🍆 and DEFINITELY remove the seeds because they add unnecessary bitterness