I love eggplant. It’s one of my favourite veggies to work with. A bit surprising because that’s not usually on top of anyone’s favourites list, but what can I say, it ranks pretty high up there for me.
Part of the reason is because its a great substitute. Use it to replace pasta in a lasagna or the chicken in a parm, you’ll get two different results, both equally delicious. The other reason for my love of eggplant, comes from eggplant dip. For as long as I can remember, my grandmother has been the key holder of the best eggplant dip around. This dip is coveted by family members at every Sunday brunch, and the recipe remains a secret so that we keep coming back for more. Since I don’t yet have the secret family recipe (working on it though, it will be mine one day) I decided to go on a quest to find a simple eggplant recipe I could make on my own.
I settled on a simple baba ganoush recipe. Only a handful of ingredients, and pretty simple to make. Definitely not as good as bubby’s, but it will do until that recipe is mine
- 2 medium eggplants (about 2 pounds or 900 grams)
- 1/4 cup (60 ml) tahini
- 1/4 cup (60 ml) lemon juice
- 2 to 3 garlic cloves, finely minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil or parchment paper.
- Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky.
- Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 30 to 35 minutes. Cool 10 to 15 minutes until easily handled.
- While your eggplant is roasting combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside until
- Once cooled, split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then enjoy!
You can store in an airtight container and refrigerate up to 5 days.