My Mother's Baba Ganoush
When we returned from Egypt, we tried to create the foods we had eaten there. And this is what we created for baba ganoush!
Ingredients
- 1 Eggplant roasted
- 1 garlic clove chopped or through a press
- 2 tbsp tahini
- 1/2 Juice of lemon,
- 4-5 drops liquid smoke
- salt to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Put eggplant in a baking dish and cook until skin pulls away from flesh and starts to blacken, about 40 minutes depending on size of eggplant. Flesh must be very soft. Let the eggplant cool.
- Scrape out flesh of eggplant and put in food processor with blade.
- Add tahini, garlic and lemon juice. Process in food processor until mostly smooth. I prefer a little texture, but this is a dip, so you want it relatively smooth.
- Add liquid smoke to taste. Don't overdo this ingredient. It should be subtle.
- Add salt to taste.
- Put in serving bowl with low sides for dipping and serve with vegetables, chips or crackers.
Notes
Baba ganoush is really good with the cauliflower bites, also.