We made baba ghanoush for the first time Friday evening, serving it with homemade hummus, meatballs, naan slices, and spring greens. The meal turned out beautifully. I was especially happy about the baba ghanoush. It had a light creaminess in counterpoint to the dense hummus. I’m sure we’ll be making this dish again.
The norm is to make baba ghanoush with onions and tahini. My version doesn’t use onions, and I substitute sesame oil for tahini. If you want a bit of heat, sprinkle in some red pepper flakes.
1 large eggplant
1 garlic clove
1-3 lime wedges
Preheat oven to 350 degrees F. Slice the eggplant vertically (from top to bottom) into 1/4-inch-think slices. Rub olive oil into each slice and place on large baking tray. Cook for about 20 min., or until the eggplant softens and you can stick a fork through it easily.
When the eggplant is cooked, place the slices in a food processor and add more olive oil (up to you how much; the more the better), a few dashes of sesame oil, the garlic clove and salt to taste. Squeeze the fresh lime juice into the mix. Process until you get a creamy consistency, and add seasoning according to your taste.