Food & Drink: First Attempt Making Baba Ganoush

My first time making Baba Ganoush while not a complete failure... was not exactly successful.

My sister offered me eggplants from her garden to use in this recipe. I only took one of the eggplants offered instead of two. Which resulted in the tahini flavor overpowering the eggplant.

Speaking of tahini, according to my Internet research it is the cornerstone of an excellent Baba Ganoush. A great tahini sauce starts with hulled sesame seeds. Alas, said hulled sesame seeds were not available at the local Walmart down the street from my house.

I opted to improvise and used sesame seeds in the spice & herb aisle.

Even as I placed them in my cart, I knew that it would more than likely affect the taste of the tahini sauce. However, the thought of traipsing around yet another grocery store was unappealing.

I feebly reassured myself that it would all work out.

Alas, I was wrong. The original iteration of the sauce came out gritty.

Fortunately, I was able to somewhat rescue by adding a copious amount of Extra Virgin Olive Oil.

Onto the Baba Ganoush, I roasted the eggplant along with the garlic in the oven. I let them cool and then scraped the inside of the eggplant and added it to the tahini sauce. Next, I added all of the ingredients into the blender. Periodically I added more a little more salt and Extra Virgin Olive Oil to smooth out the texture.

The end result (pictured below) was delicious but, next time I am going to use the hulled sesame seeds for the

tahini sauce and either a large eggplant or 2 smaller ones.

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