Norwitz Notions

This lovely eggplant dip or spread is quite easy to make and there are a lot of variations (even more so than for the spelling). I don’t follow an exact recipe. I just do it by taste.

Ingredients:

Eggplant (globe is best but you can use any kind; leave the skin on)
Tahini
Lemon juice (organic jarred is okay)
Olive oil (good stuff)
Salt & pepper
Seasoning (garlic is traditional; I like hot pepper)

First, prepare the eggplant:

Wash eggplant, cut off and discard caps.
Prick skin with knife or fork in several spots.
Put eggplant on baking dish.
Bake at medium heat (350*F is fine) until collapsed and soft, very very soft (this may take a while; be sure to turn the eggplants over partway through).
Mash as is (easiest in food processor; if you want to mash by hand, cook it more) or scrape away skin and then mash.

I prefer to leave the skins on the eggplant. I like the flavor better (there isn’t much of a different) and it adds color and nutrition.

Add the other ingredients to your mash. For every 6 cups cooked eggplant, add approximately 1 cup tahini, 1/2 cup lemon juice. If you use garlic, a couple of cloves will be enough for a mild flavor. Add pepper sparingly and don’t undersalt. This is just a base; you can make it however it tastes right to you. Process slightly chunky or make it silken smooth, your choice.

Refrigerate and serve cold or at room temperature (or warm if you like). Add olive oil (just enough to make it glisten without tasting too oily) before serving.

Use as a spread for wraps or sandwiches or eat it with raw veggies, crackers, pita bread, on salads, or just with a spoon.

Other spellings: Baba-Ganouj, baba ganouj, baba ganoush, baba gannoujh.