Four Ingredient Baba Ganoush

Baba ganoush is a staple item that we order whenever we go out for Turkish food. We love tasting how different places flavor their eggplant. And of course because “baba” is the Russian word for “grandma”, the kids vie to ask the waiter if they have any “deda” ganoush (grandpa in Russian).

When you make your own baba ganoush, you can spice it however you like. More garlic, less tahini, the options are endless. If you’re making it for kids, I bet they wouldn’t even know that this garlicky delicious dip doesn’t have mayo or or sour cream in it. And many adults would love to know that it’s vegetarian, vegan and gluten free!

Four Ingredient Baba Ganoush

Four Ingredient Baba Ganoush

Many people will say that in order to have truly authentic baba ganoush, you have to fire roast your eggplant. While that sounds great in theory, it doesn’t lend well to apartment dwellers who still want to have their baba ganoush and eat it too! Here’s an easy recipe that oven roasts your eggplant and can compete with any Turkish restaurant… just four simple ingredients!

Enjoy!

Lovely roasted eggplant

Lovely roasted eggplant

The skin easily peels off of the eggplant

The skin easily peels off of the eggplant

Tahini... a pantry staple

Tahini… a pantry staple

Adding chopped garlic to the baba ganoush

Adding chopped garlic to the baba ganoush

The eggplant breaks apart so easily

The eggplant breaks apart so easily

Four Ingredient Baba/Deda Ganoush

Four Ingredient Baba/Deda Ganoush

Baba Ganoush

Baba Ganoush

Four Ingredient Baba Ganoush

Ingredients

1 large eggplant
2 scant tablespoons tahini
2 cloves garlic, grated, crushed or finely chopped
juice from one lemon (about 2-3 tablespoons)
Kosher salt, to taste

Directions

Preheat oven to 400 degrees.
1. Place washed eggplant on a cookie sheet and bake for 45 minutes. (Alternatively, you can set the oven to 250 degrees and slowly roast the eggplant for 3 hours.)
2. Remove eggplant from the oven and let cool.
3. In a medium bowl, Peel skin off of the eggplant. Discard the skin.
4. Thoroughly mix the tahini, as it tends to separate in the container. Scoop out a scant 2 tablespoons of tahini and add it to the eggplant. (you can always add a bit more, but you can’t take away)
5. Add the grated garlic and lemon juice. Mix well.
6. Taste and adjust for salt.
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Eat, Drink & Be Yummy!
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