Farida's Baba Ganoush

Baba ganoush.... oh how I love this creamy and garlicky dish! This recipe is brought to you by an amazing cook and an even more amazing friend, Farida.  I've always loved baba ganoush, I grew up in Lebanon and this was a staple in our home. We served it with pita bread and doused it in some fresh olive oil - yum! So I've always enjoyed it (probably because I LOVE eggplants) but when I tasted Farida's take on this dip I was blown away.  This is by far the BEST I've ever tasted and I liked the original version my mom made to begin with. So if you like eggplants or have enjoyed baba ganoush in the past, this is something else. I am so excited to share this recipe with you and I hope you enjoy it as much as we do!

Baba ganoush is a traditional Middle Eastern appetizer type of dish (called mezes) served in a similar way to hummus.  It's made with roasted eggplant, garlic, lemon tahini and cumin.  This is where Farida's recipe differs and this makes all the difference.  In addition to roasting the whole eggplant similar to other baba ganoush recipes, Farida roasts a whole onion as well as a whole bulb of garlic. This absolutely changes the dish and takes it to another level of tasty!

Making this dish does require some patience and a little bit of time. Begin by preheating the oven to 425 and place the whole eggplant, the whole onion as well as the head of garlic sliced down the middle on a baking sheet and bake for 45-60 minutes until all the ingredients are soft and cooked through.  The eggplant can be turned midway to ensure it's evenly cooked. Once cooked, set aside and allow to cool enough to make handling a bit easier.  Peel the onion and eggplant and place into food processor. Squeeze the garlic cloves out of the bulb, and into the food processor and add the remaining ingredients, with the exception of the olive oil and paprika and blend until smooth. You can use a blender as well for a smoother texture. For presentation, top it with olive oil and paprika. This may require some time to prepare but it is well worth it!

Hope you give it a try and enjoy it as much as we do!

xx

Lara

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Farida's Baba Ganoush

Author: Lara

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

So creamy and garlicky and DELICIOUS! By far the best baba ganoush I've ever had.

Ingredients

• 1 whole eggplant
• 1 onion (Vidalia or cooking)
• 1 whole garlic bulb
• 1/2 cup tahini
• 1 tbsp ground coriander
• 1/2 tsp ground cumin
• 1 1/2 lemon, squeezed
• Salt, pepper and Cayenne to taste
• 2 tbsp olive oil and some Paprika for garnish

Instructions

1. Preheat oven to 425
2. Place a large, whole, unpeeled eggplant on a baking sheet, unpeeled garlic bulb (sliced down the middle, without completely halving) and whole onion into oven until tender (between 45 to 60 minutes). You will benefit from turning the eggplant midway through the cooking process to ensure it's cooked evenly.
3. Peel the onion and eggplant and place into food processor. Squeeze the garlic cloves out of the bulb, and into the food processor and add the remaining ingredients, with the exception of the olive oil and paprika and blend until smooth
4. For presentation, top it with olive oil and paprika
5. Enjoy!

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