“I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.” ~ Ursula K. Le Guin, American science fiction and fantasy author (1929 – )

Prior to the 18th Century, the Western world thought of eggplant purely as an ornamental plant. It is beautiful, isn’t it? In the garden, it is one of the easiest of vegetables to grow.

Tahini – also known as sesame butter – is a paste made by pureeing roasted sesame seeds. One tablespoon has about 3 grams of good quality protein, and is also a very good source of calcium and iron. It has a somewhat bitter, nutty flavor, that compliments the eggplant in Baba Ganoush well, but tahini is also high in fat, so it is best to use it sparingly.

Baba Ganoush (also spelled Baba Ghanoujh) is a tasty, creamy dip that is popular fare in Middle Eastern restaurants, served with pita or other flat bread as an appetizer. Since this dip is served cold, Baba Ganoush is a good choice to serve on a hot evening. It is also an especially appealing form to those who are looking for different ways to encounter vegetables.

For this recipe, if tahini is not readily available, you can substitute with almond butter or peanut butter with very pleasant results (although, not quite the same). The eggplant in Baba Ganoush is traditionally grilled or roasted until the skin blisters, but in the heat of summer or if we are in a hurry, cooking it in the microwave oven is perfectly acceptable, if only a bit less smoky in flavor.

Baba Ganoush/Eggplant Dip

Makes 1 ½ cups
Time: 10 minutes + 2 hours chill time

1 medium eggplant
¼ cup tahini
1 teaspoon minced fresh garlic
¼ cup lemon juice
¼ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground chipotle pepper (optional)

¼ cup pitted black olives, coarsely chopped (optional, for garnish)
2 teaspoons olive oil (optional, for garnish)

To cook the eggplant in the microwave oven, remove the stem end and cut the eggplant in half lengthwise. Place the halves in a microwave-safe casserole dish, cut side up, and cover with a lid or plastic wrap. Cook on highest power for 5 minutes or until soft, then allow to rest until cool enough to handle comfortably.

Alternatively, if you wish to roast or grill the eggplant, pierce the skin of the whole eggplant with a fork in several places to provide a place for steam to escape. Grill over hot coals or roast in a baking dish in a 400° oven for about 40 minutes, until the skin is blistered and the whole eggplant has gone soft.

When cool enough to handle, scrape the soft meat of the eggplant into a bowl or food processor container, discarding the skin and stem. Measure the tahini, garlic, lemon juice, salt, cumin, and pepper into the bowl with the eggplant and mash with a fork or process to puree until very smooth. Refrigerate for 2 hours so flavors have a chance to blend.

To serve, place the dip in a bowl or spread onto the center of a plate so that it is about one inch thick. Garnish with the olives and drizzle with the olive oil, if desired.

Lacking a party, we ate the Baba Ganoush for supper last night with Curried Lentils from the Mosaic Meals cookbook (page 68) and some mini-loaves of pita bread to scoop it all up; very satisfying with a favorite brew and pleasant conversation on the side.

Thank you for stopping by. We hope you have a pleasant weekend and see you again on Monday!