Growing Chefs! Ontario Baba Ganoush

Baba Ganoush

Traditionally cooked over a fire before peeling, so that the pulp is soft and has a smokey taste. Also spelled, baba ghanouj, or sometimes known as Mutabbal.
Serves 4 to 6
2 small eggplants1/4 cup tahini paste4 tablespoons lemon juice2 garlic cloves, finely minced2 tablespoons greek yogurt Salt to taste Sumac to taste Olive oil
BowlsBaking sheetKnifeCutting boardWooden spoonMeasuring cupsMeasuring spoonsStrainerTasting spoonsDish towel

Get Organized

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400F.

Get Prepped!

Cut the eggplants in half and lightly oil a baking sheet. Place the eggplants skin side down on the baking sheet and roast 40 minutes, or until very soft.

Remove the eggplant from the oven and place in a strainer, gently pushing on the skin to drain excess water.

Scoop the flesh into a bowl and discard the skin.

Cut the lemon in half and squeeze out all the juice into a bowl, being careful to remove any seeds.

Finely dice the garlic and measure out the lemon juice, sumac, greek yogurt, and tahini paste.

Get Cooking!

Gently break up the eggplant flesh and mix together with the tahini, yogurt, garlic, sumac and lemon juice. Salt to taste. Cover and chill for at least 30 minutes to allow the flavours to come together.