This beautiful dip is attributed to a variety of cultures. Greek, Lebanese, and other Arabic cultures like to lay claim to this creamy tangy dip. It’s super easy. Try making your Baba Ganoush the traditional way or experiment with my version and replace tahini with a tsp of miso paste. If you do that then you don’t need to season with salt and pepper. Feel free to make it your own.
1 large eggplant
2 tbs olive oil
1 clove garlic
1 tbs tahini or
1 tsp of miso paste
Place a whole eggplant onto baking tray. Prick the eggplant all over with a fork.
Roast in a preheated moderate (180 degrees celsius) oven for 30 minutes.
Allow to cool., then eel off the skin and discard.
Use a stick blender to blend the eggplant flesh with the juice of 1 lemon, 1 clove of garlic, 2 tablespoons of olive oil and 1 tsp of miso paste. This is not the traditional way. If you want to get traditional, blend it with 1 tablespoon of tahini.
Sprinkle with some chopped parsley and serve with olives, vegetables and some homemade flat bread.
By Natalie Prigoone