• 2 eggplants, split
  • 1/2 cup tahini
  • 1 tsp cumin
  • 1 tsp salt
  • 5 cloves of roasted garlic (raw is fine too)
  • 1 tsp zatar
  • 1/2 lemon juiced

i love israeli foods,  baba ganoush and hummus top my list. a couple years ago i started making my own hummus (recipe tk) and recently baba ganoush. it’s a very easy dish to make and although you have to roast your veg, it is so worth it.

this is one of my favorites, the kids and i eat it on everything from crackers to toast. we eat it for breakfast, for lunch and for dinner. it never lasts long in my house, 2-3 days tops. it lasts up to a week in your fridge, which is not a problem because it disappears before you know it.

baba ganoush

just a note: in this recipe i use roasted garlic. when i am roasting the eggplant i also roast a head of garlic. i use some for this recipe and then i store the rest in the fridge for anything i am cooking during the week. i love the taste of roasted garlic.

  1. pre-heat your oven to 350.
  2. in a oven proof pan or a roasting pan add your eggplant skin side up, a head of garlic, and a touch of olive oil. roast for about 20 minutes. i then like to flip the eggplant and continue cooking for about another 5-10 minutes. all ovens are different, mine tends to run a little hot, when your eggplant is browned and soft and you can squeeze your garlic bulb to where it feel soft it is ready.
  3. let everything cool for about 10 minutes.
  4. scrape the eggplant out of the skin, and pop the garlic out.  in a food processor or by using your hand blender add all ingredients and pulse till it reaches the consistency you enjoy. the kids enjoy it more on the creamy side where i like it a little chunky.

give it a taste, every one’s tastes are different. you might enjoy some more garlic or even some spice,  add a little hot sauce if you want. sometimes i like to add some more cumin and leave out the zater all together. that’s what i love about cooking, you can adjust everything to your taste and what you like.

enjoy with crackers or toast.


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