Cooking with Fire: Baba Ganush

by Jen Wanous

Smokey, savory, so satisfying: Baba ganush. The guest star of this week’s CSA (Community Supported Agriculture) was eggplant. Here is a step-by-step guide on how to make this Middle Eastern specialty at home.

Please the eggplant directly on your range top. If you have an electric stove, you can use the broiler.

Rotate the eggplant a few times until they are well charred, about 10-15 minutes.

Let cool.

Peel all the skin/black parts off and discard the top stem.

In a food processor, add 1/4 cup tahini; 2 tablespoons lemon juice; 1/2 teaspoon salt; a pinch of cayenne; and one clove of garlic pressed.

Add the peeled eggplant. As the food processor is running, drizzle in 1/4 cup of olive oil.

And there you have it: baba ganush in three easy steps and only five ingredients. Enjoy with pita bread, chips, or on a sandwich. The flavors meld well after sitting over night- not that it will last that long!

Ingredients

6 small eggplant

¼ tahini (sesame paste)

2 tablespoons lemon juice

½ teaspoon salt

1 clove garlic, pressed

1 pinch cayenne

¼ olive oil

*This was originally posted on Snap Guide which is a cool app for your iPhone on how to do things. The founder went to the same culinary school as I did. Check it out.

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3 Comments to “Cooking with Fire: Baba Ganush”

  1. Mmm, I wanna make this! I just went to Miriam and am craving more baba ganoush.

  2. Yum my afternoon could use some Baba Ganoush!! xx

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