Easy Baba Ganoush
Baba Ganoush is one of my all time favorite snacks, sorry hummus! Every time I make this super simple recipe I wonder why I don’t make it more. Smokey, creamy, savory, garlicky, and spicy, this Baba Ganoush is a great snack to set up for company or to bring to a friends house.
Prep Time10 mins
Cook Time30 mins
Ingredients
- 2 Large Eggplants
- 1 Lemon Juiced
- 1 Clove Garlic Minced or Pasted
- ½ tsp Salt
- ¼ tsp Cayenne Less if you want it not spicy
- ¼ tsp Cumin
- 2 tbsp Tahini
- 1 tbsp Plain Greek Yogurt
Instructions
- Pre-heat oven to 450. Rinse and cut the eggplant lengthwise leaving the top intact. Place the eggplant on a parchment paper lined cookie sheet and drizzle the flat sides with olive oil and a sprinkle of salt. Flip the eggplant over and place it flat side down on the parchment paper, pop them in the oven (when pre-heated) for 30 minutes on the middle rack.
- When the eggplant is done cooking take it out of the oven and let it rest for 10 minutes. After that 10 minutes, use a spoon to scoop out the meat of the eggplant into a colander placed over a bowl (to catch the liquid). If you encounter a large amount of seeds take out as many as possible. Let the eggplant rest in the colander draining into the bowl for 5-10 minutes.
- Transfer the eggplant to a bowl and use a fork to whisk, mush, and stir until it turns into a nice chunky paste. Add in the spices (salt, cayenne, cumin), tahini, greek yogurt, garlic, and lemon juice. Mix it all together and give it a taste to correct any glaring errors. The flavor of baba ganoush needs time to sit before it fully develops. In the past I’ve ended up over salting or adding in too much lemon juice because I was impatient and didn’t let the mixture rest for 3-4 hours before the final tasting and seasoning.
- Cover the baba ganoush and let it rest in the fridge for at least 3 hours. Serve it up with a little fresh olive oil and a sprinkle of sumac. YumSizzle!