Garlic Lover’s Baba Ganoush

Baba ganoush for folks who feel they can never get enough garlic, with a satisfying burn – exclusively for Bocaditos subscribers.

August 27, 2015

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Welcome to Bocaditos’ Exclusive Content area. As promised, here is our recipe for Garlic Lover’s Baba Ganoush.

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Garlic Lover's Baba Ganoush
Print Recipe
Baba ganoush is wonderful for its ability to be customized to individual taste. This recipe is for folks who feel they can never get enough garlic, and has a satisfying burn. If you’d prefer a more traditional baba ganoush, simply use 2 cloves of garlic instead of 8. Eat as a dip with bread, crackers, or anything else you can spread it on.
Garlic Lover's Baba Ganoush
Print Recipe
Baba ganoush is wonderful for its ability to be customized to individual taste. This recipe is for folks who feel they can never get enough garlic, and has a satisfying burn. If you’d prefer a more traditional baba ganoush, simply use 2 cloves of garlic instead of 8. Eat as a dip with bread, crackers, or anything else you can spread it on.
Ingredients
Servings:
Instructions
  1. Preheat oven to 350.
  2. Cut eggplant in half and brush with olive oil. Place eggplant cut side down on a cookie sheet and poke a few holes in the skin of each eggplant using a fork or knife.
  3. Cook eggplant for 25 – 30 minutes until the flesh easily comes away from the skin when scooped with a spoon. Set aside to cool (about 45 minutes).
  4. Crush and peel garlic cloves. Grind coriander seed (a mortar and pestle or clean coffee grinder works well for this).
  5. After the eggplant has cooled, use a spoon or fingers to scoop the flesh from the skin and discard skins. Set aside approximately one third the eggplant.
  6. Place the rest of the eggplant in the food processor. Add lemon juice, coriander, tahini, salt and garlic. Turn on food processor and drizzle in olive oil. Blend until smooth and well mixed.
  7. Taste test your baba ganoush – now is the time to add extra salt or lemon to suit individual taste. Re-blend after adding ingredients.
  8. Add set-aside eggplant to food processor. Pulse food processor once or twice very briefly, just enough to mix.
  9. Serve drizzled with olive oil and sprinkled with paprika.
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