My first batch of baba ghanoush was fine, but the sesame oil made it taste "too Asian", so I wanted to try again. I made this recipe with more eggplant from our garden.
Inspiration
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| baba ghanoush |
I didn't change anything other than the amount of eggplant (I used what was ripe at the time) and the cooking method since the original cooked it whole.
Ingredients
- 3 small-medium eggplant
- 2 Tablespoons olive oil
- 1 tsp rice wine vinegar
- 1 clove garlic, minced
- 1 tsp lemon juice (I use bottled)
- Salt and pepper to taste
Directions
Do NOT cut the eggplant into rounds, it will be a complete pain in the butt to try to remove the skin after it's roasted. I ended up having to cut it off each individual piece. I recommend you cut the eggplant into quarters, top to bottom.Roast the eggplant at 400 degrees for 30-45 minutes on a cookie sheet.
When the eggplant is done, scoop it out of it's skin and put it into a food processor along with the remaining ingredients and process until smooth.
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| Eggplant dip |
Verdict
Decent, but kind of bland. I might prefer the Asian version instead.I think next time I would increase the amount of vinegar, lemon juice, and garlic to give it more punch, it was rather boring. Maybe it could use some hot sauce? Or smoked paprika? I always think of baba ghanoush as the eggplant version of hummus, so maybe it would work well with hummus flavors like roasted red pepper?
I like having this for a morning snack at work or to supplement my lunch or dinner. I have it with slices of bell pepper, so it's a good way to eat veggies.