Baba ganoush is a traditional Middle Eastern dish made with eggplant, tahini, and seasonings. I’ve tried various renditions in restaurants, but I wanted to try my hand at making my own. I looked at different recipes and of course, there are some varying opinions on what makes a good baba ganoush. Purists will tell you that this dish never uses garlic (I couldn’t help myself) and to mix in some plain yogurt (I didn’t have any). I think what I came up with is pretty delicious and our guests raved about it. Garlic or no garlic; yogurt or no yogurt, this appetizer, served with pita chips and veggies, is full of flavor and sure to be a hit.
INGREDIENTS:
2 medium eggplants
2 garlic cloves
1 Tbs lemon juice
1/4 C tahini
1/3 C olive oil + more for brushing
1 Tbs cumin
1 tsp salt
1/2 C parsley leaves
DIRECTIONS:
Place you oven rack in the middle of the oven (about 3 down). Preheat broiler on high. Cut the eggplants in half, lengthwise and place flat side down on a baking sheet lined with foil. Brush the skins with olive oil. I wrapped the garlic cloves (skins removed and drizzled with a tiny bit of olive oil) in a little foil and placed on the baking sheet.
Broil for about 20-25 minutes, or until the skin is charred a little and the insides are soft. Flip over and let cool. Meanwhile, toss the roasted garlic, lemon juice, tahini, cumin, salt, and parsley in a food processor and blend well.
Once the eggplants are cool enough to handle, scrape out the insides and transfer to the food processor and blend, drizzling in the olive oil while the machine is running. Serve with pita chips and veggies. Enjoy!
- 2 medium eggplants
- 2 garlic cloves
- 1 Tbs lemon juice
- ¼ C tahini
- ⅓ C olive oil + more for brushing
- 1 Tbs cumin
- 1 tsp salt
- ½ C parsley leaves
- Place you oven rack in the middle of the oven (about 3 down). Preheat broiler on high. Cut the eggplants in half, lengthwise and place flat side down on a baking sheet lined with foil. Brush the skins with olive oil. I wrapped the garlic cloves (skins removed and drizzled with a tiny bit of olive oil) in a little foil and placed on the baking sheet.
- Broil for about 20-25 minutes, or until the skin is charred a little and the insides are soft. Flip over and let cool. Meanwhile, toss the roasted garlic, lemon juice, tahini, cumin, salt, and parsley in a food processor and blend well.
- Once the eggplants are cool enough to handle, scrape out the insides and transfer to the food processor and blend, drizzling in the olive oil while the machine is running. Serve with pita chips and veggies. Enjoy!
