Baba ganoush, paté de berenjena con tahini 
Baba Ganoush, Eggplant Dip with Tahini
When I host a gathering at home, I notice that almost no one can resist a spreadable appetizer. This dip is delicious, not only in flavor but also because of its healthy ingredients. It's made with eggplant and tahini - sesame paste - among a few other ingredients. It originates from Arab, Israeli, and Mediterranean cuisine. You can make a large batch and store it in the freezer in an airtight container.
Baba Ganoush, Eggplant Dip with Tahini
When I host a gathering at home, I notice that almost no one can resist a spreadable appetizer. This dip is delicious, not only in flavor but also because of its healthy ingredients. It's made with eggplant and tahini - sesame paste - among a few other ingredients. It originates from Arab, Israeli, and Mediterranean cuisine. You can make a large batch and store it in the freezer in an airtight container.
Cooking Instructions
- 1
Wash and dry the eggplants. Cut them in half lengthwise and place them cut side down on a baking sheet greased with oil. Bake in a preheated oven at 320°F (160°C) for about 50 minutes or until soft.
- 2
Let cool completely and scoop out the eggplant halves. Mash with a fork and mix with the garlic, tahini, salt, and pepper to taste. Blend and place in a bowl. Garnish as desired. If not using immediately, store well-covered in the refrigerator.
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