There is a nice Mediterranean restaurant beside my home that we like to go to. As a starter, we usually get a combination of three salads, which one of them is always Baba Ganoush. Baba Ganoush is a roasted eggplant with tahini and olive oil, and it is one of my favorite salads. It is creamy and so tasty. I have not been to this restaurant for months now. However, to miss on Baba Ganoush is not an option.
This Friday, the government of Ontario eased the restriction on social gatherings. So Saturday, we had an evening barbecue with family and an opportunity to enjoy my delicious Baba Ganoush salad. And oh my, how good the salad was.
Preparation time: ~10 minutes. Plus one hour roasting in the oven.
INGREDIENTS: ~8 servings
- Eggplant – 2 medium size
- Olive oil -1/3 cup
- Tahini – 1/2 cup
- Garlic cloves – 2 slightly roasted, skin removed and crushed
- Lemon juice – 2 tablespoons
- Salt – 1 teaspoon
Preheat oven to 360F. Wash the eggplants and place them on a baking pan with a parchment paper. Roast in the oven for about an hour in total or until fully soft. I turn sides every 15 minutes to get uniform heating.
Let the eggplant slightly cool down. Cut in half, peel the skin and place the flesh in a drainer.
Transfer the eggplant flesh into a food processor and add salt, olive oil, lemon juice, garlic, and tahini. Blend until uniform.