Sunday, February 9, 2014

Baba Ghanoush

For dinner tonight we made Slow Cooker Tikka Masala, an Indian dish where pieces of chicken are cooked in a creamy and aromatic tomato sauce! Keeping with the middle eastern theme, I also made a batch of this delicious Baba Ganoush to dip some pita chips in.

If you have never heard of Baba Ghanoush (also spelled baba ghanouj)... it's a classic smoky, garlicky Middle Eastern roasted eggplant spread. It's much like hummus, except it's made from roasted eggplant instead of chickpeas. Baba Ghanoush is absolutely delicious! Spread some on naan bread, pita, or use to dip vegetables. It's a low calorie, guilt-free snack.

Baba Ghanoush
recipe from

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

Prepare a medium-hot fire in a charcoal grill.

Preheat an oven to 375°F.

Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin.

Place the eggplant flesh in a bowl. Using a fork (I used an emulsifier), mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley.

Serve at room temperature.

If you like hummus... you have to try Baba Ghanoush! It's a great dip for naan bread, pita chips or veggies.



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