- 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.
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.
- pre-heat your oven to 350.
- 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.
- let everything cool for about 10 minutes.
- 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.