Baba Ghanouj (Creamed Eggplant)
  • Cooking Time: 1 hour
  • Servings: 1 cup
  • Preparation Time: 1 hour 5 min
  • 1 1/2 pounds of eggplant (approx. 1 italian eggplant)
  • 3 T. extra virgin olive oil
  • 1 T. fresh lemon juice
  • 3/4 to 1 tsp sea salt
  1. 1. Preheat oven to 450 F. Wash and dry eggplant before pricking several times all over with a fork. Line a baking sheet with foil and lay eggplants in a single layer on the sheet and place in oven to roast. Turn every 15 min for about 45-60 minutes or until eggplants are soft to the touch and look deflated.
  2. 2. Allow roasted eggplants to cool completely. You can even roast them the day before and store them in plastic wrap at room temperature until ready to use. Cut off the stems and slice lengthwise. Using a spoon, scrap out all the flesh and place it in a blender or food processor. Repeat with all the eggplants (if using small or asian eggplants).
  3. 3. To the eggplant flesh in the blender, add the oil, lemon juice, and salt. Blend on high until smooth and creamy. Serve at room temperature or chilled.
FEATURING: Eggplant (any kind). There are millions of different recipes for Baba Ghanouj (and million ways to spell it too- Baba ganoush is one of the other most common ones). This version is done without tahini- however, it is one of the easiest, lightest and creamiest I have tried. It also happens to come from my favourite Indian cook: Madhur Jaffrey (World Vegetarian Cookbook). You can use either italian eggplant or asian eggplant (if the latter, you might need to use 2-3 as they are generally smaller and have less flesh). Great served with a crusty bread, pita chips or tortilla chips. Also delicious in a sandwich. VARIATION: - You can also try adding 1 clove garlic, finely minced (roast it first if you want a less prominent taste). - Want a version with tahini? Try this one: