Appetizer · Home Cooking · Vegan

So Many Things

Baba Ganoush

Baba Ganoush

Some recipes come together in no time flat, first or second time cooking it and things are good to go.  Other recipes take a fair amount of time or even, as with today’s recipe, a couple of years.  I’ve been a fan of Baba Ganoush since the first time I had it at a friend’s house.  Everything about baba ganoush is perfection, the creamy texture and smooth eggplant flavor and the slight hint of something nutty.  I have been trying to recreate this delicious dip ever since and it has always fallen flat – a victim of too much oil, or not enough tahini, or undercooked/overcooked eggplant.  Every attempt was recorded, with notes of how to improve it as well as researching various websites and cookbooks for tips and tricks to make it better.  I decided to give it another go the other week for my Downton Abbey finale, figuring there were enough apps being planned that if it did flop I had my Garlic Feta dip as a back-up.    However I was FINALLY successful!  The dip game out smooth and rich and delicious – no oily aftertaste, no bitterness, and no leftovers!


It might have taken a far amount of mistakes to wind up with this recipe, but it was well worth it!  The best part about this dip is how you can use it as a sandwich filling assuming you have any left.  I also realize this is not the traditional method, but I find that tahini paste has a strange aftertaste so I use the combintation of sesame oil and Greek yogurt to recreate the nutty taste of the paste.

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