This recipe comes from my soul-sister-mama-friend Harmony. If you’ve never had Baba before, think “hummus” but with eggplant in place of the chickpeas. That’ll get you close.
I never refer to recipes for the things I make most often, so if you’ve had my Baba recently (like, in the last 2 years), it won’t taste exactly the same. But it’ll be good, I promise!
1. Slice a large purple eggplant in half, lightly coat with olive oil and top with minced garlic or garlic powder (I always use garlic powder because I am lazy like that.)
2. Roast in oven @ 400 for 30-40 minutes, flesh side up, until ugly and roasted and wrinkly.
3. Scoop out flesh (actually, I never, ever do this anymore! I just let them process extra long so the tough skin is thoroughly whipped.)
4. Place the eggplant flesh (or roasted halves with skin on) into a food processor with:
3 TB lemon juice
1/2-1 tsp salt (ooooh - I recently used hickory smoked salt! So good!!!)
1-2 garlic cloves (start with one)
3-4 TB tahini
5. Drizzle a little olive oil in as you whiz it up - it’ll take on a fluffy texture that is totally scrumptious.
6. Now, you can serve your Baba Ganoush with crackers, crudites, or spread it on a sandwich. Or, if you’re like me, you can simply eat it straight out of the food processor with a spoon!