As with Hummus, there are so many recipes for Baba Ganoush & I pretty much like all of them. Some are made with mayonnaise which I really like but the one that I have been making lately uses tahini. Very quick & simple, delicious & healthy. If you can not eat tahini, add mayonnaise in its place. If I am using mayo I add enough to get the colour I like. I know that is not very exact, but somehow it works. I like the baba ganoush to be a medium grey colour if that helps!!
Here is the recipe
Baba Ganoush with Tahini
! medium size eggplant
1 lemon, squeezed *** discard lemon
1 clove of garlic, minced *** tip if using a food processor, you can drop a peeled clove of garlic into the food processor while it is running & it will get minced!!
1 -2 tsp salt
4 tbsp olive oil
3 tbsp tahini *** if you want to make this for Passover, use mayo!
- Line a cookie sheet with foil
- Wash the eggplant & prick it with a fork in a few places. Put it on the cookie sheet & bake in a 350 oven for an hour or until it is very soft. ***I put on an oven glove and squish it to see how done it is & when it is very soft & the skin is wrinkled, it is done ***alternately cut the eggplant in half, spray the foil with non-stick spray, put the eggplant cut side down, bake until soft
- Let the eggplant cool
- Cut off the stem end of the eggplant & cut it into chunks
- Place the eggplant into a food processor or blender. add the lemon juice, minced garlic, salt & olive oil, process until you have the consistency your like *** I like mine smooth