Baba Ganoush

It doesn't look very appetizing, but it's tasty.

Tahini paste.  I found it at Giant Eagle--you can also get it online as well.  It's a little expensive, but you only use a little bit in the recipe, so it will last a long time.

We like to eat the baba ganoush with pita crackers.  I also really like the garlic & herb flavor.  I found these at Aldi & they're less than $2 for a box.

Baba Ganoush

2-3 medium/large eggplants

2-3 Tbsp. Tahini paste (to taste--I use 1-2 Tbsp)

2 Tbsp. chopped fresh parsley (I don't use it)

1/4 tsp. cumin (to taste--I use a little bit less)

1-2 Tbsp. lemon juice (to taste)

1 Tbsp. sugar (to taste)

1 Tbsp. minced garlic (I like garlic a lot, so I use 2-3 Tbsp.)

garlic salt (to taste)

pepper (to taste)

Cover a baking sheet with foil & spray with cooking spray.  Wash & dry eggplant & make several pokes with a fork on both sides of the eggplant.  Rub the entire eggplant with a small amount of oil (I use canola).  Bake at 450 degrees for 60-80 minutes (turn eggplant halfway through cooking).  The eggplant will basically look burnt when they are finished.  Place in a brown paper bag & let cool (I usually leave mine for 1-2 hours or sometimes longer if I'm feeling lazy).  After the eggplant has cooled, cut open & separate the meat of the eggplant (it's quite slimy) from the skin.  Throw the skin away & put the eggplant with the rest of the ingredients in a blender & blend until you reach your desired consistency.  Add more of the ingredients if necessary to reach your desired taste.  Let chill & serve with crackers (we like pita crackers) or veggies (I like it with carrots or celery).  Store in fridge.



*this also freezes well too.




recipe from Nate & Anne Hinebaugh