Delicious, subtle, floral, flavorful, full of umami, an amazing dip or spread that goes with so many things!
Creamy Baba Ghanoush
Course: Dip / SpreadCuisine: Middle Eastern, Israeli, ArabicDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
3 Pounds Medium Eggplants
1 Tbsp. Extra Virgin Olive Oil
1 1/2 tsp Salt
1/4 Cup Good Quality Mayonnaise (I like Kewpie, but any will do)
1/2 tsp Cardamom
1/2 tsp Coriander
1/4 tsp Cumin
Directions
- Preheat an oven to 450°.
- Place a sheet of parchment paper or tinfoil on a cookie sheet and oil it very lightly, rubbing all over with a paper towel or your fingers, then put the eggplants on it.
- Place into the oven for 40-60 minutes or until very soft, you will have to rotate in quarter turns every 10 minutes with tongs so that the eggplants can cook evenly.
- Once fully soft, take the eggplants out and place the cookie sheet somewhere to cool, when the eggplants have fully cooled peel off the skin and top of the eggplants (if a little skin here or there is left its no big deal)
- The easiest way to make this is to toss the eggplants and all the remaining ingredients into a food processor and pulse until combined, once combined taste and adjust the salt if needed. The spices will seem mild, but as it marinates over the next few hours to overnight the flavors will fully bloom and develop.
