This is also known as eggplant salad. I’ve eaten eggplant salad for years. Once when I was at my cousins in Huntington they served baba ghanoush. I had no idea what it was until I tasted it. With the fancy name, it still tasted great.
I like making it with mayonnaise that I make myself, but you can make it with tehini if you like that better. It’s a stronger flavor and not quite as creamy.
- Prep Time: 40 minutes
After you roast the eggplant, it is really easy to scrape out the insides with a fork. The eggplant gives off a lot of water. Make sure to drain it well so that your baba ghanoush isn't runny.
- Prick eggplant with a knife and roast it in the oven, turning it so that it is blackened on all sides
- Let cool
- Cut in half and scrape out the insides of the eggplant
- Drain excess liquid
- Add the rest of the ingredients and mix thoroughly
- Serve chilled