Baba O’Riley Ganoush

I never made Baba Ganoush before! But after seeing this recipe and craving something creamy and tahini-y, I threw an eggplant in my shopping cart. Most of the transformative work of this recipe is done in the oven while the big eggplant roasts. The rest is really just mixing.

Soft and ready to hold all the characteristic Mediterranean goodies… olive oil, tahini, lemon juice, etc..

Water kills flavor. That’s why some folks have problems cooking plant-based. They don’t get that when you use foods with a high water content, you have to extract and flavor aggressively.

I mushed with a fork, but then wound up throwing it all in the Magic Bullet.

Super creamy and absolutely delicious.