Updated: Mar 8, 2019
If I always had a tubberware container of smokey Baba Ganoush on hand, all my meals would be centered around it. However upon honest assessment, the Baba Ganoush would be gone within several minutes of making it, rendering my desire to have my meals centered around it irrelevant. Baba Ganoush is the coconut whipped cream of the non-dessert world; it only adds to dishes. My brother works as a classical archeologist in the Middle East and I doubt he shares in my fervor that it can belong on anything. Unlike him, I think it's versatility lends itself to being the perfect on-hand condiment (that won't warrant odd looks when you eat it straight from the jar).
Do yourself a favor and make a big batch to eat plain with a spoon, submerge some veggies in, use as a spread on a gluten-free panini, toss in a salad, or throw in scrambled eggs...the world is your Baba Ganoush-ed oyster. If you have the means, swap out the oven for a grill to intensify the smokey flavor.
-2 small/medium eggplants
-2 medium garlic gloves, pressed and minced
-2 tablespoons lemon juice
-1/4 cup tahini
-1/3 cup extra virgin olive oil
-2 tbsp chopped parsely
-3/4 tsp salt
-1/4 tsp ground cumin
-pinch or 2 of smoked paprika
1) Preheat oven to 450F. Line baking sheet with parchment paper or tinfoil. Halve eggplants lengthwise and brush with olive oil. Place halved sides down on baking tray.
2) Roast until skin is collapsing and interior is tender (35-40min). Let cool and scoop out insides.
4) Put insides in a bowl, add garlic and lemon. Stir with fork until eggplant breaks down. Add tahini, stir until mixed. Drizzle in olive oil while mixing. Stir until pale and creamy
If you have a food processor, use that. It'll break up the eggplant fibers better
4) Stir in parsley, salt and cumin. Transfer to bowl to serve, drizzle olive oil on top, and add a pinch (or 2) of paprika. You may want to add another pinch of salt as garnish to taste.