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:
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 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
- Preheat oiled grill to medium-high and oven to 450 degrees.
- 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.
- 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.
- 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.)
- Transfer mixture to serving bowl and use back of spoon to form shallow well. Drizzle olive oil over top and sprinkle with parsley.
- Serve at room temperature with fresh veggies, olives or pita wedges.