Baba Ganoush

Ingredients · for 6 (scales to your household)

• 2 whole Italian or small globe eggplants $3.87
• 0.25 cup tahini paste $1.02
• 1 whole lemon, juiced $1.67
• 1 clove garlic clove, minced $0.03
• 1 tbsp Greek yogurt (optional) $0.12
• 0.5 tsp kosher salt, to taste $0.03
• 0.25 tsp black pepper, to taste $0.03
• 1 tsp sumac (optional) $0.11
• 0.75 tsp red pepper flakes (or Aleppo pepper, optional) $0.07
• 1.5 tbsp extra virgin olive oil, for drizzling $0.27
• 1 tbsp toasted pine nuts (optional garnish) $0.49
• 1 tbsp fresh parsley, minced (optional garnish) $0.10

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Char the whole eggplants over an open flame or grill 15-20 minutes, turning, until the skin is blackened and the flesh collapses (or roast halved eggplants at 425F about 40 minutes).
2. Transfer to a colander, slit to release liquid, and let cool while pressing out moisture.
3. Peel off the charred skin and discard the stem.
4. Gently mix the eggplant flesh with tahini, garlic, lemon juice, optional yogurt, salt, pepper and optional sumac and red pepper flakes using a wooden spoon (keep it slightly chunky).
5. Cover and chill 30-60 minutes to let flavors meld.
6. Spread on a dish, drizzle with olive oil and top with pine nuts and parsley; serve with pita or vegetables.