Best Baba Ganoush (Roasted Eggplant Dip)

Our Galilee Green Family loves traditional Israeli dishes. They are the most requested recipes! And eggplant is one of the most popular ingredients in Israeli cooking. So here is my version of Baba Ganoush. (Baba Ganoush is an Arabic term borrowed by the North African Jews who immigrated to Israel)

I must admit, when I first made eggplant I didn’t like it. It was mushy and tasteless. Back then (in 1983) I didn’t understand the importance of a delicious Olive Oil like Galilee Green, good spices and a hot oven or grill.

But 30 years later I make eggplant in one version or another every week!

This Baba Ganoush (Roasted Eggplant dip) is very easy. The only tools you need are a knife, a hot oven and a food processor.

Baba Ganoush (Roasted Eggplant Dip)

Ingredients

• two medium sized eggplants
  (I learned from a Jewish Lady from Iraq to choose eggplants that are very light in weight because they have less seeds and more flesh)
• 1/2 teaspoon of chopped garlic (one large clove)
• 1/2 tablespoon lemon juice
• 1/2 tablespoon of techina (sesame paste)
• 2 teaspoons GGOO
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt

Directions

1. Wash the eggplants, cut off the stems and make some holes with a fork (to let out the steam).
2. Place in a hot preheated oven (450 degrees F) on a baking sheet lined with baking paper and cook for about 45 minutes until dark and shriveled.
3. Let cool completely.
4. Cut each eggplant in half lengthwise and scoop out all the pulp into a food processor.
5. Add remaining ingredients and run until very smooth.

For a creamier Baba Ganoush add 1 tablespoon of mayonnaise.