I love hummus, so I knew I had to try this recipe! It is very similar in texture and taste, but baba ganoush uses roasted eggplant instead of Chickpeas. When gotten right, baba ganoush can be irresistible, smoky and delicious. We could not stop scooping once it was ready.
Making this dip or sauce was so easy. First you need to roast the eggplant. I oiled and salted them and roasted in the oven for about 30 minutes. For extra smokiness, i sprinkled some paprika before roasting.
Another tip is so salt the eggplants well! That is what will make the Baba Ganoush taste amazing. The saltiness cuts through the natural bitterness of the eggplants. I generously salted before roasting, a bit more while processing and added a pinch while tasting.