Baba Ghanoush

Baba Ghanoush

I used to think I didnt like eggplant, just like I didnt think I liked avocados. But as you all know, most things in life change and my taste for eggplant was no exception. One of the nice things about this recipe for baba ghanoush is that it doesnt require any extra oil (aside from the roasting of the eggplant) to give it that creamy texture and taste that it is known for. Obviously, from the photo you can tell I added some on top but that is mostly for aesthetics cause I like things to look pretty, ya know? This recipe is relatively quick and easy, perfect for a wine night with girlfriends, and great to make a big batch to keep in the fridge for quick, healthy snacking all week long. Dip carrots, cucumbers, red pepper, pita chips, or any kind of chip for that matter, and CHOMP. So good. Add a spoonful on top of your salad, or qunioa bowl for extra flavor and nom.

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For plating this lovely dip, I spread it out on a plate that had a mild dip towards the center and created little pools to put the oil with the back of a spoon. Feel free to put whatever toppings you want or have. I used sesame seeds, chopped parsley, extra virgin olive oil and Tajin– a Mexican style spice with a hint of lime that I sort of put on everything. 🙂

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Baba Ghanoush – Eggplant Dip

April 8, 2015
Serves 2-4 people

Ingredients

  • 1
    medium to large eggplant
  • 1
    large garlic clove
  • 1
    lemon, juiced
  • 2 Tablespoons
    tahini
  • 2 Tablespoons
    cilantro, leaves only, roughly chopped
  • 2 Tablespoons
    parsley, leaves only, roughly chopped
  • pinch
    pink salt
  • olive oil
    for roasting eggplant

Instructions

  1. Preheat over to 375f or use the broiler. Line a baking sheet with paper towel.
    Slice you eggplant in 1/4 - 1/2 inch rounds and liberally apply pink salt on both sides and place on the paper towel covered baking sheet. After ten minutes, remove, rinse well with water and pat dry.
    Re-line the baking sheet with parchment paper or foil, whatever you have ( I used parchment) and put the eggplant rounds on top, drizzel with olive oil and a pinch of pink salt.
    Put in the oven for 10-15 minutes until soft and roasted. 5-10 minutes if using the broiler. Check occasionaly to prevent burning.
    Remove form the pan and place the rounds in a plastic container with lid, or plastic bag and let them steam for about 5 minutes.
    Then let cool, remove most of the skin and put in a food processor with all the remaining ingredients. Process on high until smooth consistency is achieved. Give it a little taste test, adjust as needed.
    Serve with what ever toppings and sides you'd like