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Baba Ganouj

Baked or grilled eggplant with tahini, garlic and lemon.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Savory
Cuisine Mediterranean
Servings 1.5 to 2 cups

Equipment

  • 1 food processor
  • 1 knife and cutting board
  • 1 oven or grill

Ingredients
  

  • 1 eggplant, (3/4 to 1 lb.) about 1 1/2 to 2 cups baked
  • 1 clove garlic
  • 1 green onion
  • 1.5 TBLS soy sauce
  • 1.5 TBLS olive oil
  • 1/2 teas black pepper
  • 1/4 cup tahini
  • 1/4 cup lemon juice fresh or bottled is fine

Instructions
 

  • If you are grilling the eggplant: slice in half, brush with olive oil, and grill until both sides are slightly charred and the eggplant is soft, about 20 minutes.
  • If baking, turn oven to 425, slice the eggplant in half. Coat the sheet pan with olive oil and lay the eggplant sliced side down. Bake for about 30 minutes, or until the eggplant is very soft and slightly blackened.
  • When the eggplant is cooked, put it in a container and let it cool in the refrigerator for several hours, or overnight.
  • Process the garlic, green onion, soy sauce and olive oil with any juices from the eggplant. (You may have to add a spoonful or 2 of water.)
  • Add the eggplant and process until blended.
  • Add tahini, turn on the processor, and add the lemon juice while the processor is running. Process until smooth.
Keyword Eggplant, garlic, lemon, olive oil