Baba Ganoush is a popular classic Middle Eastern eggplant dip that, I’m happy to report, is easy to cook at home in your oven. The key to making great baba ganoush is to burn the skin of the eggplant, which brings out the most extraordinary flavors in the underlying flesh: smokiness with subtle caramelized sweetness. The burnt eggplant is mixed with fresh lemon juice, tahini, olive oil and garlic and whipped up into the most creamy, smoky, irresistible dip.
I’ve always loved Baba ganoush (also spelled baba ghanouj and baba ghanoush). I’m not sure where I got the idea that it was impossible to cook at home, that it would require roasting eggplants over an open wood fire. I’m so happy that this delicious Middle Eastern classic is so easy to make in a plain old kitchen oven….