BABA GHANOUSH RECIPE

How can you not fall in love with a dish that’s (a) healthy, (b) great tasting, and (c) so freaking fun to say?

C’mon people, say it with me now…..

baa baaaaa ganoooosh

See? Fun words on happy tongues makes dishes more tasty.

So what is baba ghanoush?

Baba ghanoush is a fabulous little Middle Eastern dish made from eggplants (also known as aubergine. Go on, say it out loud…..), tahini, lemon juice, olive oil and garlic. Not only does this dish make an excellent source of nut protein, it’s also rich in dietary fiber, potassium and folic acid.

I love to whip up a batch of baba ghanoush, toast up some pita strips and serve it as a casual appetizer when having guests for dinner.

The key to a successful baba ghanoush is a properly roasted eggplant.

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BABA GHANOUSH
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Scrape eggplant meat into food processor
  2. Add lemon juice, tahini, sesame seeds and garlic
  3. Pulse food processor until ingredients begin to blend
  4. Add salt and pepper to taste
  5. While running food processor at continuous speed, drizzle olive oil in as ingredients mix
  6. Continue processing for 5 minutes
  7. Let baba ghanoush rest overnight in refrigerator so flavors will merge
Recipe Notes

RECIPE: ROASTING EGGPLANT

INSTRUCTIONS

  1. Slice eggplants in half lengthwise
  2. Cover green flesh generously with kosher salt
  3. Let salted eggplants rest for 20-30 minutes – this draws out the bitterness
  4. Rinse eggplants, squeeze out excess water
  5. Coat eggplants with olive oil, season with pepper
  6. Flip eggplants flesh side down on a silpat-covered baking sheet
  7. Roast at 350° for 45 minutes
  8. Let cool
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