Baba Ganoush

Besides being really fun to say, baba ganoush is also really delicious, and remarkably simple Mediterranean dish to make. When you serve it at parties or dinners, it will disappear quickly, but I also keep some in the fridge to spread on veggie sandwiches.

This is not a traditional baba ganoush recipe, but one I've put together to meet how I like it, a little thicker and sturdier. For a traditional, smoother baba ganoush, omit the garbanzo beans and olive oil.

Baba Ganoush

1 large eggplant
1-2 cloves garlic
1/3 can garbanzo beans
1/4 tsp kosher salt
3 Tbs tahini
2 Tbs lemon juice
2 Tbs olive oil
Black pepper to taste


Preheat oven to 450.

Prick eggplant all over with a fork, then place on a cookie sheet lined with foil. Bake the eggplant until it is soft all the way through for about 20 minutes. (Check on it at about 10 minutes and turn it to the other side.)

Let the eggplant cool.

Cut the eggplant lengthwise and let the juices drain. Be sure to let it drain thoroughly, since these juices are what give eggplant its bitter taste. Scoop out the seedy pulp in the center, and transfer the meaty innards to a food processor (don't use the skins.)

Process until smooth, then add the other ingredients until it makes a smooth paste. Add more salt and pepper to taste. Garnish with fresh parsley, chopped tomatoes, etc.

Serve as a dip for pita bread or sliced vegetables, or a spread for sandwiches.