Baba ganoush uses up: eggplant
Eggplant is not something that is regularly on my shopping list but it is one of those things I have cravings for. Baba ganoush the a great way to use up extra eggplant, leftover roasted eggplant form the night before or that eggplant you forgot you bought last week. I love making a big batch of this smoky luscious Mediterranean dip around the holidays when company is abundant, so this recipe does make a nice sized batch. Feel free to half or even quarter the recipe for less eggplant.
Eggplants do come in different shapes and sizes, so use whatever eggplants on hand. I like the baby ones, since they roast faster. I also find smaller eggplants release less water when cooked.
- food processor or blender
- 2 pounds eggplant
- 2 Tbsp tahini paste
- 2 clove garlic
- Juice of 1 lemon to taste
- 2 Tbsp extra virgin olive oil
- salt to taste
- 1 tsp smoked paprika
- Preheat oven to broil or BBQ or grill to high and line baking sheet.
- Prick eggplant all over with a fork to allow liquid and steam to escape. Place on foil lined baking sheet and broil for about 30 minutes, depending on size of eggplant. Eggplant should be tender and skin charred. You want to be able to pierce flesh easily with fork.
- Once cooked, transfer eggplant into colander fit over bowl to drain and cool completely before removing skin. Larger eggplants will release more fluid and this liquid will make a very watery babaganoush.
- Scrape all flesh from eggplant, discarding any liquid that has drained from eggplant. Transfer to food processor along with tahini, remaining ingredients. I do suggest starting with 1/2 clove of garlic and 3 Tbsp lemon juice and add more after tasting.
- Blend or pulse to desired consistency; I like mine a little chunky.
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