I’m growing some eggplants in the garden and a couple of them looked ready to pick today. The only problem is that I haven’t really cooked much with eggplant. Anytime I’ve tried, I just can’t seem to get it right. I have had some wonderful Baba Ganoush before and attempted to make it myself once. I hate to tell you but it really didn’t turn out very well and I think it’s because I didn’t make the eggplant shine. So here is a very simple recipe for a mild tasting Baba Ganoush that I really tried to focus on elevating the eggplant flavor by using only a few ingredients.
The final product!
I hardly used any olive oil and used very simple ingredients. The flavor is mild with all the ingredients complimenting each other. The texture is very creamy so I didn’t need to add any olive oil on top. Consequently, this dip is a very healthy option.
The best sign of my success was that I kept going back for more. When I made Baba Ganoush for the first time, I added too much tahini and cumin. After I tasted the tahini by itself, I realized that was what caused my first batch to be bitter. Adding cumin was my attempt to fix the problem. Unfortunately, it just made it worse.
The best part about making Baba Ganoush is that you can experiment with the ingredients. What I found helpful this time was adding ingredients a little at a time and tasting it before adding more.
So, when the rest of my eggplants are ready to pick, I’m going to try this recipe again but I’m going to smoke the eggplants. So stay tuned! I’ll update my post and let you know how it turns out.