Baba Ganoush (LID)

Baba Ganoush

I’ve gotten sooo many eggplants in my CSA boxes over the past several weeks. I’ve been struggling with ways to prepare them. After hearing about my eggplant dilemma, my friend, Donna, directed me to this recipe for Baba Ganoush. I am a big fan of Mediterranean food, but surprisingly, had never had Baba Ganoush. I simplified the recipe a bit and it turned out well. It’s great as a spread or as a dip. I ate it with sweet mini peppers. Yum yum.

Tahini is essential for this recipe. I used Whole Food’s 365 brand tahini. It contains salt, but doesn’t appear to be iodized. From my research, I have concluded that in the United States iodized salt must be labeled as such and that if “salt” is listed in the ingredients list, it’s just plain salt. If you are unsure, you can always call the manufacturer. The phone number is usually on the product. Every product that I have called about has not contained iodized salt and several reps told me that iodized salt must be labeled as such. It is a topic I definitely want to continue to research and find a source (a written law, perhaps) that states how salt must be listed. It’s on my to-do list.

Baba Ganoush

1 large Italian eggplant
1/4 tahini (check labels for salt)
3 cloves garlic, finely minced
1/4 cup fresh lemon juice
pinch ground cumin
non-iodized salt (I use Morton’s Coarse Kosher Salt), to taste
1 tablespoon olive oil

Preheat the oven to 375° F.

Using a fork, pierce the eggplants all over. Place the eggplants on a baking sheet and cook in the oven for 1 hour, turning half-way through cooking. Remove from the oven and let cool.

Cut off the ends of the eggplants and discard. Peel off the skin. Use a spoon to scrape off any flesh left on the backside of the peel. Place the eggplant flesh in a large bowl. Using a fork, mash the eggplant.

Add the 1/4 cup tahini, garlic, 1/4 cup lemon juice, and cumin and mix well. Season with non-iodized salt, then taste and add more tahini and/or lemon juice, if needed.

Spread into a serving dish and drizzle with the olive oil. Serve with pita bread.

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2 Comments (+add yours?)

  1. sandraruffing
    Jul 15, 2015 @ 21:33:17

    That looks delicious!

    Reply

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