Baba Ganoush is a popular Middle Eastern dish which is served with pita as an appetizer or a slide salad. In Israel it is called eggplant salad with tehina.
In Israel there are two versions of this dish, this one which is made with tehina and one that is made with mayonnaise.
It is usually eaten as a starter with pita and other salads like red cabbage salad and Israeli salad.
In the Middle East the concept of a salad is very different than in the States.
Here, a salad rarely if ever includes lettuce for instance.
Instead, they are more what American’s would think of as side salads.
However, they are served as a starter course and remain on the table throughout the meal.
Baba Ganoush
Prep Time
5 minutes
Cook Time
40 minutes
Additional Time
5 minutes
Total Time
50 minutes
Ingredients
- 2 eggplants
- 1/4 cup raw tehina
- 1 lemon, squeezed
- 2 cloves, crushed
- salt
- olive oil
Instructions
- Pre-heat oven to 425°F or 220°C.
- Using a fork poke holes into the eggplant
- Place on a lined baking tray. Put on the middle shelf in the oven.
- Roast for 40 to 45 minutes or until very soft.
- Peal away the skin and remove the flesh with a fork.
- Chop with a knife and mash with a fork or use a food processor to make sure it is smooth and not stringy.
- Place in a bowl and add tehina, lemon juice, garlic, and salt to taste. Mix until well combined and smooth.
