Baba Ganoush Made Quick and Easy
This baba ganoush recipe has full flavor yet requires less time and fuss than other recipes. It also has less fat than other recipes. Check for yourself in the nutrition panel below. Count on approximately 250 (8 oz) of uncooked eggplant per person)
Chef:Belgian Foodie
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
Eggplant
Ingredients to add to eggplant
Toppings
Instructions
Cooking Eggplant
  1. Pre-heat the broiler in the oven. Wash the eggplants with their skins. Line your baking sheet with baking paper or aluminum foil. Cut the eggplants in half lengthwise and put them cut-side down on the baking sheet.
  2. Put the baking sheet in the oven on the top shelf. Leave it 20 minutes or until the flesh is softened and ready to separate from the skins.
  3. Let the eggplants cool a few minutes. Watch out because the eggplants can be extremely hot directly out of the oven. Then place them in a colander and scoop the eggplant flesh out of the skins with a spoon. Let the eggplants drain in the colander up to an hour. I usually do not wait all this time. Instead I will press the eggplant flesh with a wooden spoon to push out extra liquid. If you want, save the drained liquid in the bowl to add to a soup, other dishes, or even a little back in the baba ganoush if you think it needs more liquid.
Mixing the eggplant and other ingredients
  1. Take out a bowl and put the tahini paste on the bottom. Squeeze your lemons. Add the lemon juice to the tahini paste and mix until diluted. The consistency should be like pancake batter (see photo). If it is too thick add more lemon juice.
  2. Add the eggplant flesh and then the pressed garlic cloves, cumin, salt and pepper. I usually do not add olive oil. If you choose to add the olive oil you could add it now or at the next step before serving.
Toppings
  1. The baba ganoush is best when you let it rest about 1 hour before serving. During this time you can prepare the toppings. At time of serving add the chopped parsley and other toppings to the baba ganoush and serve. As mentioned above, you can add the extra virgin olive oil at this point if you choose.
Recipe Notes
  1. Count on approximately 250  (8 oz) of uncooked eggplant per person).
  2. The proportions of eggplant, tahini paste and lemon juice is a matter of personal taste and custom. Some like their tahini diluted by lemon juice to be more liquidy that in my photo above. I suggest starting with a the juice from 1 lemon and then adding more if needed to get the consistency and taste that you want.
  3. Baba ganoush is great just as it is with the parsley and a little olive oil on top as mentioned above. However, please explore other toppings if you wish, such as chopped fresh vegetables, such as tomatoes and cucumbers, pomegranate seeds, black olives, nuts, fresh herbs, and other items. You can also mix hummus and baba ganoush together or serve them in layers with the hummus on the bottom of the baba ganoush.
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