An easy to make traditional Lebanese appetizer that is healthy and delicious. Perfect as an appetizer, side or spread for your sandwiches. Your sito would be proud!
You guys have been asking for my baba ganoush recipe and I’m so excited to finally share it with all of you! As much as I love hummus, and you know I love it, sometimes a gal just craves a little baba.
Eggplants are one of the best bargains at the Farmer’s Market. For as little as fifty cents, you are well on your way to a tasty Asian stir-fry, grilled Greek vegetables or today’s dish: Baba Ganoush. This Middle Eastern dip is creamy, garlicky and lemony. It is completely addictive and tastes great with pita, carrot sticks or a big spoon. (Whoopsies!) I’m not sure about you but when I order this appetizer at a restaurant, I could easily eat the entire bowl. Unfortunately, not only does baba ganoush contain a good amount of tahini, it is often garnished with extra olive oil. I love tahini and olive oil but I also like fitting into my clothes the next day.
Today I’m sharing my healthier rendition of this classic dip. It is just as addictive as the traditional recipe, minus hundreds of calories. One of these days someone will invent tahini, peanut and almond butter than doesn’t run about 100 calories a tablespoon, but until then we must get creative. This version is light and creamy and packs a big flavor punch for just 50 calories a serving. It is great as a dipping sauce for grilled chicken or spread on a sandwich as a tasty alternative to mayo. Of course, warm pita never hurt anyone either.
Made with roasted eggplant, tahini, lemon and garlic, this traditional Lebanese appetizer recipe could not be healthier or more delicious.
For added crunch and texture, I like to top the platter of baba ganoush with pine nuts that have been toasted in the oven for about 6-7 minutes. Minced parsley adds a fresh grassy flavor that pairs perfectly with the drizzle of olive oil I highly recommend.
No fork required.
Frequently asked questions:
With baba ganoush, you would normally just eat with just pita bread or chips, use as a spread on grilled chicken or eat with veggies. Basically, anything you would eat with hummus you would eat with baba ganoush.
For added smokiness, I like to gently charr the skin of the eggplant over an open flame before popping it in the oven to finish roasting. Since the skin contains a whole host of vitamins, antioxidants, and fiber, I like to leave the skin on but you’re welcome to scoop out the flesh and discard it.
Baba Ganoush will last in the fridge for about 3 days
Your pita bread is waiting.
Baba Ganoush – Roasted Eggplant Dip Recipe
- Pre-heat oven to 400 degrees and pierce eggplant with a knife 7-8 times all around the skin.
- Optional Step for Added Flavor: While the oven is pre-heating, carefully char the eggplant on top of an open stovetop flame using metal tongs. Rotate the eggplant ever 30 seconds for a total of 3-4 minutes or until it starts to get smoky on the outside.
- Roast the eggplants in the oven for 30 to 40 minutes then remove from oven until cool enough to handle. Cut into large chunks and place into a large food processor.
- Add tahini, lemon juice, garlic, salt, cumin, and cayenne to the eggplant in the food processor then puree until smooth and creamy. Pour into a large serving platter then garnish with pine nuts, parsley, and olive oil if you wish. Serve with warm pita bread.