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Baba Ghanoush

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Baba Ghanoush is a light, healthy dip made from roasted eggplant, tahini, lemon juice, garlic and olive oil. This is a Mediterranean favorite and perfect with pita bread or vegetables.

Baba Ghanoush in blue bowl.

BABA GHANOUSH

Today’s recipe for Baba Ghanoush is a Middle Eastern staple and often eaten as an appetizer or a side dish to a meal.

When we get together in my family we often have a spread of Hummus, Baba Ghanoush, Grilled Beef Kofta Kebabs, Easy Lebanese Salad and a Mediterranean Bean Salad.

It is a special recipe for me because my grandma first taught me how to make it.

I love family recipes like that.

The ones that have been passed down to each generation from your ancestors homeland.

You know my love for hummus runs deep, but recently I have gotten back into Baba Ghanoush, especially now that eggplants are in farmers markets and gardens.

I love eggplant in the summer and often make a variety of recipes like this Mediterranean Eggplant Salad, Ratatouille and this Mediterranean Eggplant Chickpea Salad

Baba Ghanoush with parsley.

When you look at a variety of cultures throughout the Middle East, you will see Baba Ghanoush made in a variety of ways and spelled differently {one common way people spell it is Baba Ganouj}.

Lebanese food is by far my favorite cuisine to make and eat.

I love how healthy it is, and the great flavor it brings to meals. 

Baba Ghanoush is not only healthy but easy to make.

The only time consuming part is roasting the eggplant, but it isn’t hard to do since your oven or grill does most of the work.

Baba Ghanoush with pita.

HOW TO MAKE BABA GHANOUSH?

  • You will start my piercing your eggplant with a fork a few times on each side. Then you roast the eggplant in a preheated oven for 30-35 minutes, or until the eggplant is soft.

  • Once the eggplant cools off you scoop the flesh out and add it to your food processor along with the lemon juice, garlic, tahini, olive oil and salt.

  • The measurements I give in the recipe are a nice guide, but by no means the perfect way to make it. I know everyone likes their dips to taste a bit different, so go ahead and taste test as you go!

Mediterranean Eggplant Salad on plate.

WHAT SHOULD I PAIR WITH THIS EGGPLANT DIP?

I like to use this dip as a spread on a variety of pita sandwiches with grilled chicken, falafel or as a side to dip grilled meats in. It is such a subtle and versatile dip.  

You can also have a little fun with the garnishes and add things like parsley, sumac, za’atar, Homemade Shawarma Spice Blend, toasted pine nuts, chopped vegetables or a drizzle of plain yogurt.

CHICKEN OR TURKEY: I love these Mediterranean Turkey Meatballs, Mediterranean Chicken, or Chicken Shawarma.

VEGETABLES: I like to make a spread of vegetables and dips and will include the baba ghanoush. Some favorites are these Lebanese Green Beans, Mediterranean Roasted Vegetables and Turmeric Cauliflower.

BEEF: Serve it with these beef shawarma pitas, Mediterranean Beef Kabobs

FATAYER: Make it a side to go with these Spinach Pies or Lebanese Meat Pies

Baba Ghanoush with parsley and pita bread.

Baba Ghanoush in blue bowl.

Baba Ghanoush

Yield: 6
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Baba Ghanoush is a light, healthy dip made from roasted eggplant, tahini, lemon juice, garlic and olive oil. This is a Mediterranean favorite and perfect with pita bread or vegetables.

Ingredients

  • 1 large eggplant
  • ¼ cup tahini
  • 2-3 tablespoons lemon juice
  • 2 garlic cloves
  • 1 Tablespoons extra virgin olive oil
  • Salt to taste
  • Olive oil, parsley, pine nuts for garnish

Instructions

TO MAKE EGGPLANT IN THE OVEN:

    1. Preheat the oven to 400° F degrees.
    2. Wash and dry the eggplant. Wrap eggplant in aluminum foil and roast for 50-60 minutes {you want to be able to poke the eggplant with a fork and it is soft}.
    3. Unwrap the eggplant and allow it to cool for 15 minutes.
    4. When the eggplant is cool to the touch, cut off the top, peel off the skin and diskard the skin.
    5. Keep the flesh of the eggplant and put into a belnder or food processor.
    6. Add the lemon juice, tahini, garlic cloves and olive oil and blend for about 1 minutes. Taste and add salt to taste. Blend more if you want a creamier consistency.
    7. Garnish with pine nuts, parsley or olive oil. Enjoy with pita!
    8. Put the remaining in an airtight container and store in the fridge for up to 5 days {but it is usually best the first couple of days}.

    TO MAKE ON THE GRILL:

    1. Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour.
    2. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil.
    3. Sprinkle each side of the eggplant with salt, pepper.
    4. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft.
    5. When the eggplant is cool to the touch, cut off the top, peel off the skin and diskard the skin.
    6. Keep the flesh of the eggplant and put into a belnder or food processor.
    7. Add the lemon juice, tahini, garlic cloves and olive oil and blend for about 1 minutes. Taste and add salt to taste. Blend more if you want a creamier consistency.
    8. Garnish with pine nuts, parsley or olive oil.
    9. Enjoy with pita!
    10. Put the remaining in an airtight container and store in the fridge for up to 5 days {but it is usually best the first couple of days}.

Notes

Feel free to use a fork or masher to make this dip, especially if you like a chunkier texture. In restaurants you will often see a version that is chunkier, so many of you might like that better.
This is a great spread on pita sandwiches or grilled meat plates as a side dish for dipping.

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Marista

Tuesday 30th of July 2019

I love salads like this!!!! thankk youu!

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