Smoky Baba Ganoush


Eggplants are straight up nasty. They look weird, they feel weird, I’ve choked and gagged on the skin and they taste like sponge. But when you grill them and blend them with yummy shit – then eggplants are my jam. I wanted to replicate the smoky flavor in the Baba Ganoush from Tabule but I do not have access to a grill so I added Danish Smoked Salt. If you don’t have Danish Smoked Salt (also called Viking Salt which is pretty boss) you’re shit out of luck.

• 3 Medium Eggplants
• ½ Cup Tahini
• 1 Lemon
• 2 Cloves of Garlic
• 1 TSP Viking Salt

I was supposed to add olive oil but forgot. The Tahini made the dip creamy enough but go crazy, add a splash. Place eggplants on a baking sheet and cook for 1 hour and 15 minutes at 350° turning them every 15 minutes. Remove the skin. Blend all ingredients in a food processor and let cool in the fridge for an hour.


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