Easy homemade baba ganoush

baba ganoush

In the last couple of months, I’ve finally had time to go to my local farmer’s market on the occasional Saturday. I’ve been a few times now, and the wares there are amazing–and with all the samples offered, you could have a delicious breakfast without paying a cent!

We get a good bag full of veggies every time we go, and a couple weeks ago, we found some eggplants that were 3 for $2.50. Too good to pass up, especially as they were perfectly ripe and firm. I’m still warming up to eggplant, but it’s a pretty easy vegetable to love once you learn how to cook it to suit your tastebuds. I made one recipe with two of the eggplants that kind of worked–it tasted great, but the photos weren’t all that pretty so they might not end up on the blog. By the time I got to the third eggplant about a week later, it was a bit over-ripe, though had held up far better than any eggplant I’d ever purchased from a grocery store. So, baba ganoush it was!

If you plan on serving this at a party, be sure to double all the ingredients as it’s sure to go fast!

Easy Homemade Baba Ganoush

Makes: 1-2 cups baba ganoush (depends on how big your eggplant is)
Cooking time: 1 hour baking, 20 minutes hands-on
Difficulty: Easy

Ingredients:

  • 1 eggplant
  • olive oil
  • 2 tbsp lemon juice
  • 1 tbsp mayonnaise (yoghurt or sour cream can substitute)
  • 1 tsp dijon mustard
  • 1 clove finely minced garlic
  • 1 finely chopped green onion
  • 1/4 tsp each cumin and coriander / cilantro
  • dash cayenne pepper
  • salt & pepper, to taste
  • pinch sugar
  • toasted and lightly buttered baguette slices or crackers to serve

Slice your eggplant in half, prick all over with a fork. Lightly brush all sides with olive oil. Place in pan, and bake for 40 minutes at 375 F / 190 C, turning every 10-15 minutes. When your eggplant is very mushy, it’s ready! Remove from oven and allow to cool slightly.

Carefully spoon out the inside of the eggplant, leaving the skin, and remove to a separate bowl. Sprinkle with the 2 tbsp of lemon juice and mash with a fork until the eggplant is smooth with no lumps, almost creamy. (It’s important to do this first, and quickly, to prevent your eggplant from going too brown from oxygen.) Add 1 tbsp of the olive oil, the mayo, dijon, green onion, garlic, and spices.

I served my baba ganoush on toasted bread rounds from my local bakery ($1.40 for a giant bag, cheaper than buying the bread and toasting it myself!), lightly sprayed with olive oil and baked again for 5-6 minutes. They were amazing. Just saying, I don’t think the photos truly do these things justice for how delicious they were. I’d almost rate them in the top 10 things I’ve ever made!

baba ganoush

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