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INGREDIENTS
Smokey, savory- so satisfying: baba ganush. I'm part of a CSA (community supported agriculture) and this week's star was: eggplant. Here is a step-by-step guide on how to make it.

Smokey, savory- so satisfying: baba ganush. I'm part of a CSA (community supported agriculture) and this week's star was: eggplant. Here is a step-by-step guide on how to make it.

Place the eggplant directly on your range top. If you have electric-use the broiler on high.

Place the eggplant directly on your range top. If you have electric-use the broiler on high.

Rotate a few times until well charred: about 10-15mins.

Rotate a few times until well charred: about 10-15mins.

Let cool.

Let cool.

Peel all skin/black parts off. Discard the top stem part.

Peel all skin/black parts off. Discard the top stem part.

In a food processor add 1/4 c tahini; 2T lemon; 1/2t salt, a pinch of cayenne and 1 clove garlic pressed.

In a food processor add 1/4 c tahini; 2T lemon; 1/2t salt, a pinch of cayenne and 1 clove garlic pressed.

Add the eggplant. As the food processor is running, drizzle in 1/4 olive oil.

Add the eggplant. As the food processor is running, drizzle in 1/4 olive oil.

And there you have it: baba ganush in 3 easy steps and only 5 ingredients. Enjoy with pita bread, chips, or on a sandwich. The flavors meld well after sitting overnight, not that it'll last that long.

  • 6.0 Small eggplant
  • 0.0c Tahini (sesame paste)
  • 2.0Tbsp Lemon juice
  • 0.0tsp Salt
  • 1.0 Clove garlic, pressed
  • 0.0c Olive oil