I think I first had Baba Ganouj when I lived in Boston in 2003 and tried Shwarma King. Growing up, I don't think there was anything like Shwarma. I am pretty sure I first had it in a wrap, probably with falafel. The first time I made it myself was for a Grad School International Food Potluck. Yes, the white girl from VT brought Baba ganouj. The recipe I used came from an Eating Well magazine, so I am pretty sure I picked that recipe because I had a free copy of Eating Well lying around and there was the recipe with very few ingredients. Score!
I made another batch of Baba Ganouj Tuesday night. I used eggplant that had been in my fridge for two days, much fresher than the batch I made the other day. This time I cut the eggplant in half, massaged the skin with Olive oil and put it cut side down on a baking sheet. I baked at 350 for 30minutes, cooled it on the counter then scooped out the filling. I ended up eating the skin, it was really tasty!
In the last 15minutes of cooking I tossed a few garlic pieces on the tray to bake. I used one of these in my dip.
I blended 1 tablespoon of Tahini with 1 TBS of lemon juice and 1 clove of the garlic with the eggplant with my hand mixer. Oh boy it was good. Nice a creamy and smooth. Good blend of flavors and not too much garlic this time!
This is tasting really good as a dressing for my tabouleh over romaine lettuce and stuffed in Joseph's low carb pita. I stretched it for lunch all week.
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