Baba Ghanouj

Apart from being incredibly fun to say, baba ghanouj is incredibly fun to eat!  This would be a great mid-afternoon pick me up snack if you have it with fresh veggies or pita bread, but keep it in the fridge for a week or so and enjoy it in any number of ways.  Like as a spread to fancy-up a sandwich.  Or with black olives for a late night snack. You name it.

I also love that this dish is on the healthy side too;  nothing but smokey roasted eggplant, garlic and tahini goodness.  And some other spices, for good measure. 😉

And you get to take out any aggressions you may have on the eggplant, because you have to stab it with a fork multiple times so it doesn’t explode during the cooking process.  Delicious and therapeutic!  Talk about a good for you recipe!

Here are the fresh out of the oven ooey gooey roasted eggplant guts:

Roasted Eggplant

Pull out the eggplant innards and blend with garlic, tahini, lemon juice, cumin, cayenne and salt in a food processor or blender, until well mixed and slightly creamy.

Drizzle with olive oil, sprinkle with fresh parsley, and start dipping!

Baba Ganoush

Baba Ghanouj Recipe

1 large eggplant (about 1 ½ lb)
3 cloves garlic, minced
¼ cup lemon juice
¼ cup tahini
½ tsp kosher salt
¼ tsp ground cumin
1/4 tsp cayenne pepper (optional)
1 tbsp extra virgin olive oil
1 tbsp chopped fresh parsley

  1. Preheat oiled grill to medium-high and oven to 450 degrees.
  2. Prick eggplant with fork in several places and grill, turning frequently, until skin blackens and blisters and flesh just begins to feel soft, 10 to 15 minutes.
  3. Transfer eggplant to baking sheet and bake for 15 to 20 minutes or until very soft.  Set aside until cool enough to handle.  Peel off skin and discard.
  4. In food processor, blend eggplant, garlic, lemon juice, tahini, salt, cumin and cayenne; process until smooth.  (If mixture is too thick, thin with a lemon juice or olive oil to desired consistency.)
  5. Transfer mixture to serving bowl and use back of spoon to form shallow well.  Drizzle olive oil over top and sprinkle with parsley.
  6. Serve at room temperature with fresh veggies, olives or pita wedges.
Advertisements

2 Comments

Filed under Apps & Sides, Dips, Vegan, Vegetarian

2 responses to “Baba Ghanouj

  1. This looks fantastic! Thanks for sharing. I’m glad I came across this post on here – your blog is great! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s