Korean Baba Ghanoush

I buy mine at the market.  They are super affordable.


 Baba Ghanoush

Roasted eggplant is one of those gifts from God.  When you mix it with Tahini is like you've found love for the first time.  Two things we are rolling in here are sesame seeds and eggplant, so making this dream-in-a-dish was a no-brainer.


1) We don't use Fahrenheit in these here parts.  200 Celsius
2) We only have small Japanese eggplant. 
3) During off season we have to use lemon from a bottle.
4) Not everyone has an oven.


  • 4 large Japanese eggplants
  • 1 cup tahini (or more or less, it's your choice)
  • 2-3 large garlic cloves, minced
  • 1/4 cup fresh lemon juice
  • salt, to taste
  • 3 tablespoons extra virgin olive oil

FIRST: Preparing the eggplant 
Option 1) Stick eggplant with a fork and put it in an over pre-heated to 205celcius for 50 minutes.  Then remove and keep in a plastic bag for 25 minutes and then remove the skin (the bag makes it easy for the skin to come off.) 
Option 2) Stick eggplant with a fork.  Wrap well in tinfoil and grill over an open flame (can be your gas range) until very soft.  Turn regularly to keep it from over cooking.  Then stick in a plastic for 25 minutes and then remove the skin.

My little babies looking good.  I roasted them a bit too long.
 SECOND: Mix It All Together
Add everything together in a bowl and mash the blazes out of it until it's a constancy that you like.  There is no right way other than the way you like it.  Add more or less of everything mentioned until it's just the way you like it.  This is our version.  Make it your own. (Click For A Tahini recipe here)
The magic.
The result was easy to make perfection.  You don't have to live without and you don't have to have it shipped in.

Everything I used was from the local market. 

You can make healthy, delicious, authentic Mediterranean food with local ingredients.  So stop bitch'n and get in the kitch'n. 

Here is the fantastic Dede showing you how it's done. www.dedemed.com


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