Baba Ganoush is a simple Middle Eastern Dip made with Roasted Eggplant, Tahini, lemon juice, garlic and other delectable seasonings. Baba Ganoush is traditionally served with warm pita bread but is equally delicious with crisp raw vegetables like cucumbers, bell pepper, carrot sticks and celery.
What is Baba Ganoush?
Baba Ganoush is a Lebanese appetizer consisting of Roasted Eggplant, tahini paste, lemon juice, olive oil and other complementary seasonings. It is traditionally server with warm pita bread or fresh crisp vegetables like cucumber rounds, carrot sticks, bell pepper wedges or celery sticks. The choices are only limited by your imagination.
How to pick the perfect eggplant for Baba Ganoush
Eggplant is just beginning the peak of its season which runs from July to October. Look for eggplant with firm shiny skins that are uniform in color and free from blemishes. Gently press the eggplant to check for ripeness. If it leaves a slight imprint than it is ripe and ready for consumption. For best results choose smaller eggplants that are generally sweeter, have less seeds and thinner skins.
How do you make Baba Ganoush?
First you are going to slice your eggplant in half, score the skin side and sprinkle the cut side with coarsely ground salt for about 20-30 minutes. Wipe any moisture off with paper towels . Next drizzle both sides with olive oil and bake skin side down on a baking sheet for around 40 minutes. Scrape the guts out and into a food processor. Add the tahini paste, olive oil, lemon juice, garlic, Greek yogurt, cayenne pepper and ground cumin. Pulse several times to combine and mince the garlic. Next stir in a little bit of chopped fresh parsley and salt to taste. For best result refrigerate for several hours.
Top with a little bit of extra virgin olive oil and fresh chopped parsley. Serve Baba Ganoush with warm pita bread or crisp vegetables like celery, bell peppers, carrots or cucumbers.
What is Tahini and where do I find it?
Tahini paste is made from ground sesame seeds and is a staple in Middle Eastern and Mediterranean dishes. Tahini can be found in most grocery stores in the nut butter isle or the ethnic food section. When left in the pantry tahini will last four to six months. When left in the fridge tahini will last six months to a year.
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Baba Ganoush
Ingredients
- 2 medium size eggplants
- sea salt
- 1/4 cup tahini paste
- 1/4 cup olive oil
- juice from one lemon
- 2 cloves garlic coarsely chopped
- 1 1/2 tablespoons Greek yogurt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons chopped fresh parsley
- salt to taste
- warm pita bread
Instructions
- Preheat oven to 425 degrees.
- Slice eggplant in half, score the skin side and sprinkle with coarsely ground salt for 20-30 minutes. Wipe any moisture off with paper towels. Next drizzle both sides with about 1 tablespoon olive oil and bake skin side down on a baking sheet for 35-40 minutes or until very tender.
- Scrape the guts out and into a food processor. Add the tahini paste, 2 tablespoons olive oil, lemon juice, garlic, Greek yogurt, cayenne pepper and ground cumin. Pulse several times to combine and mince the garlic. Stir in 1 1/2 tablespoons chopped fresh parsley and salt to taste. For best result refrigerate for several hours.
- Before serving top with 1 tablespoon extra virgin olive oil and 1/2 tablespoon fresh chopped parsley. Serve with warm pita bread or crisp vegetables like celery, bell peppers, carrots or cucumbers.
Anna
I could eat this dip every day! It’s packed with flavor. My whole family loves it!