Baba Ganoush

By Dani Potts | July 30, 2024

Total time: 40  mins

INGREDIENTS

For the Baba Ganoush

  • 2 pounds eggplant, preferably small eggplants
  • ¼ cup freshly squeezed lemon juice (more to taste)
  • ¼ cup sesame tahini, stirred if oil has separated out
  • 1 to 2 tablespoons plain yogurt or vegan yogurt
  • 2 garlic cloves, cut in pieces 
  • Salt to taste

For the Garnish: Extra-virgin olive oil and chopped flat-leaf parsley

INSTRUCTIONS

  1. Grill the Eggplants: Heat a charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife. Place the eggplants over the hot coals. Grill, turning regularly, until the eggplants are soft and blackened all over.
  2. Alternative Method for Gas Stove: If you don’t have a grill but have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan to prevent the smoke alarm from going off. Roast the eggplants directly over the flame, turning often until charred and softened. Note: Small, thin eggplants will cook through this way. Larger eggplants need to be finished in the oven. Wrap them in foil and place them in the hot oven for 20 minutes until thoroughly softened.
  3. Broiler Method: You can also roast the eggplant under a broiler until charred and softened. Note: The flavor of the baba ganoush will not be as smoky with this method.
  4. Cool and Drain: Place the grilled eggplant in a colander in the sink. Allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
  5. Puree the Eggplant: Puree the eggplant in a food processor or blender until smooth.  Add in the lemon juice, yogurt, garlic, and tahini.
  6. Serve: Mound the puree in a bowl or on a platter. Drizzle with olive oil and sprinkle with parsley. Serve with pita bread or crackers, enjoy!

Credit: Martha Rose Shulman. https://cooking.nytimes.com/recipes/1014030-baba-ghanouj?surface=cooking-carousel&fellback=false&req_id=79886686&algo=cooking_preranked_all_MiniLM_L12_v2_title_ing&variant=4_cooking_pretrained_title_ing&imp_id=782930603#notes_section  

BENEFITS

Eggplant, also known as aubergine, is a nutrient-rich vegetable celebrated for its versatility and health benefits. It’s low in calories and high in fiber, making it an excellent choice for weight management and digestive health. Eggplant is a good source of vitamins and minerals, including vitamins C and K, potassium, and manganese. It also contains antioxidants like nasunin, found in the skin, which helps protect cells from damage. Including eggplant in your diet can support heart health, due to its ability to lower cholesterol levels and improve blood flow.