Baba ganoush sometimes seems like the ugly stepsister of hummus. Now that hummus has become so wildly popular, with dozens of varieties even available at the grocery store, baba ganoush has been left in the lurch.

That’s an undeserved fate for the zesty Arabic dip, which is just as tasty as hummus, and, thanks to the fact that it’s made mostly of eggplant, much lower in calories. I suspect the reason a baba gaboush recipe isn’t in the repertoire of as many people is simply because it takes longer to prepare.

Roasting an eggplant is a lot to ask of a busy girl compared to, say, throwing chickpeas in a blender and bzzzt-ing it for 45 seconds. Now, thanks to the slow cooker, prepping an eggplant for a baba ganoush dip is a walk in the park with marshmallow shoes on.

I had never tried cooking a whole eggplant in the slow cooker before, so I’m pleased to report that I got it right on the first try. It cooked more thoroughly than I’ve ever experienced with oven-roasting –the eggplant always seemed smooshy in parts and uncooked in others. The crock’s steam allowed for completely even smooshiness.

The result: the best baba ganoush I’ve ever made. No lie.

Baba Ganoush With Slow Cooked Eggplant Recipe

1 whole eggplant
2 cloves garlic
1/4 cup sesame tahini
2 tbsp olive oil
Juice of 1 whole lemon (about 2 tbsp)
Salt and pepper to taste
Paprika, parsley, and Greek olives to garnish (optional)

Directions: Slice eggplant in half lengthwise, prick skin with a fork, and place in crock of your slow cooker, skin-side down. Replace lid and cook on high for 2 hours. Let cool. When eggplant is cooled, remove pulp and place into a bowl. Set aside. Place remaining ingredients in a food processor and blend well (you can also mix it thoroughly by hand, but mince the garlic first). Stir the mixture into the eggplant until well combined. Garnish and chill until serving.

Tips:

You’ll often see baba ganoush or eggplant served with additional olive oil on top. I learned from a Lebanese cook that the olive oil is a traditional addition that hearkens back to the days before refrigeration, when the dips would be stored in crockery. The olive oil prevented the food from drying out in the hot Middle Eastern sun. You’ve got a refrigerator, right? Skip the extra oil!

Serve with sliced pita bread, or if you’re in a time crunch, pita chips from a big ol’ bag.

A lot of recipes call for the eggplant to be food processed as well. Resist the temptation. Stirring it by hand ensures a thick, well-textured dip that the pureed version doesn’t hold a candle to.

Baba ganoush is back. Take her out to your next party. She’ll be the one everyone raves about.