The Foreign Fork

Baba Ganoush

Baba Ganoush is a dish made by pureeing eggplant with herbs and spices to create a unique dip or spread. Similar to hummus, baba ganoush is delicious on sandwiches, eggs, or with vegetables.

-- Eggplants --Garlic --Parsley --Lemon juice --Olive oil --Salt --Cumin --Paprika

-- Eggplants are fickle creatures; they’re not easy to work with. It’s the skin of the eggplant that makes cooking the vegetable so difficult. If the skin isn’t cooked correctly or removed, the eggplant can taste bitter.

TO AVOID THIS -  TIP #1: Slice or cube the eggplant and then salt it. As the salt rests for about a half an hour, osmosis draws the water from the eggplant, taking the bitterness along with it.

TO AVOID THIS -  TIP #2: The eggplants roast for long enough to tenderize the interior flesh of the vegetable, then remove the skin so the sweet part of the vegetable remains

Step 01

Heat oven to 350 degrees. Roast eggplants for about 45-50 min, until the skin begins to wrinkle and turn black.

Step 02

Remove eggplants from oven and allow to cool. Peel the skin away from the eggplant.

Step 03

Chop the eggplant and put in a blender with the remaining ingredients. Blend until combined, adding more seasonings to taste.

Step 04

Pour baba ganoush into a serving bowl and drizzle generously with olive oil.

Serve as a dip or a spread with vegetables, sandwiches, etc. Enjoy!



This recipe is fairly customizable to your tastes. If you want more onions, add more onions. If you want tomatoes, add tomatoes (though be careful, because too many tomatoes will make the baba ganoush soupy).

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