Baba Ganoush For One
The perfect amount for one person!
Baba ganoush for one
Time: 45 mins | Difficulty: 2/5 | Recommendation: Weeknight dinner
I love dips! I love making them, I love eating them, and I love using eggplant and other summer vegetables in new ways. But often, recipes for dips make enough for multiple people, and some things are best eaten fresh. This baba ganoush is scaled down to be a perfect amount for one person, if you’re adding some flatbreads and/or crudités on the side! I use miso paste here, but you could use the traditional tahini if you prefer—I actually find the miso adds a really nice, tangy nuttiness.
Ingredients/Special tools:
One medium-sized eggplant
1 clove of garlic
1 tablespoon of miso paste
Olive oil
Cumin powder
Paprika
Lemon juice
A very small saucepan or skillet
A big bowl
Tongs
Method:
Roast the eggplant: Heat the oven to 350 degrees and line a sheet pan with olive oil. Slice the eggplant in half. Douse it in olive oil, and roast flat-side-down for about 20 minutes, until the flesh is nice and charred!
While the eggplant is roasting, mince the garlic finely. Then add the miso paste to a small bowl and add a big glug of olive oil, and whisk with a fork to combine.
Add the miso/olive oil combination to the small pan, and add the garlic. Heat lightly until the oil starts to sizzle. (Add more oil to cover everything, if needed.) Let the garlic fry for about thirty seconds, until fragrant, then turn off the heat.
When the eggplant is done, let it cool slightly. Using tongs and a fork, scrape the flesh out of the eggplant and into the bowl, getting as much of the charred bits as possible. Add the garlic-miso-olive oil. Whisk everything very strongly with the fork until it all emulsifies and comes together.
Add a pinch of salt, cumin, paprika, and lemon juice to taste, and continue to whip it with the fork until it’s fluffy and emulsified! Serve with some flatbreads or crackers or veggies.
