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Baba Ghanoush Two Ways: Classic & Tahini-Free

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After last week’s sugar & booze fest, I thought it was time to break out a beautifully healthy AND delicious recipe.  I’m feeling the need to cleanse my system after indulging in a few too many “tastes” of my creations and this is a perfect way to do it: with baba ghanoush!

Never heard of it?  Baba ghanoush is a Middle Eastern roasted eggplant dip that is similar to hummus, but eggplant stands in for chickpeas.  All other ingredients are pretty much the same!

I’ve always loved hummus but was never impressed with the baba ghanoush I ordered at restaurants.  It was either too smoky or too bland, but I’m stubborn and I had it in my head that if it was prepared properly, I would love it.  So when Jenna posted a recipe for it, and her beautiful pictures mesmerized and dazzled me, convincing me that indeed, I would love it if I made it myself, I ventured forth.

Behold, the baba ghanoush.

There was much jubilation in my kitchen upon the first bite, proof that baba ghanoush is delicious!!

I made the first batch and ate it within a week, then made a tahini-free batch the following week (I ran out of tahini, plus, leaving it out made the recipe 17 Day Diet-friendly).  I actually liked the tahini-free version better, but that is more likely due to me roasting the eggplant longer (the first batch was a little undercooked) than the lack of tahini.  I definitely recommend roasting your eggplants thoroughly (like Jenna says, when you think they’re done roasting, roast them a little more), because it makes a great difference in taste.

I tell you I can’t get enough of this stuff.  I have half a jar in my fridge right now and I had to get up and take a spoonful as I was writing this blog.  And that’s my favorite way to eat it, by the way.  Straight from the jar (or the food processor) with a spoon.  I use it more like a side dish than a dip, but it’s really good with pita chips too!

Baba Ghanoush

Printable recipe
Printable recipe with picture

3 medium eggplants
1/4 cup lemon juice
1/4 cup tahini
3 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon cumin
1/3 cup parsley, minced
Chips or bread, to serve

Prick each eggplant with a fork until the surface is covered with holes. Place the eggplants under a broiler (or on a grill) and cook for about 40 minutes, until blackened and slightly shrunken, turning occasionally. When they’re very tender, let them cool.

When cool enough to handle, scoop the eggplant flesh into a the bowl of a food processor with a spoon, discarding the skins. Add the lemon juice, tahini, olive oil, minced garlic, salt, and cumin. Process until desired texture, then add the parsley and pulse to combine. Serve with chips, pita bread, a baguette, crackers, etc.

Tahini-Free Baba Ghanoush

Printable recipe
Printable recipe with picture

3 medium eggplants
¼ cup lemon juice
¼ cup extra virgin olive oil
2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon cumin
1/3 cup parsley, minced
Pita chips, crackers, or vegetables, to serve

Prick each eggplant with a fork until the surface is covered with holes. Place the eggplants under a broiler (or on a grill) and cook for about 40 minutes, until blackened and slightly shrunken, turning occasionally. When they’re very tender, let them cool.

When cool enough to handle, scoop the eggplant flesh into a the bowl of a food processor with a spoon, discarding the skins. Add the lemon juice, olive oil, minced garlic, salt, and cumin. Process until desired texture, then add the parsley and pulse to combine. Serve with chips, pita bread, a baguette, crackers, etc.

Recipes source: adapted from Jenna’s Everything Blog

OPI Be a Dahlia Won't You

A closer look at my manicure at the time I took the photos of the classic baba ghanoush: decked out in OPI’s Be a Dahlia Won’t You (I love this color! I’m a pink-aholic). I just added a few nail decals instead of trying to do nail art by hand-much easier (and prettier)!

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

24 responses »

  1. oh my woman… you are a mind reader. I had this baba ganoush thing printed in my heart and ready to come out :) meaning I am really looking forward to make my own (restaurant or store-bought are horribly oily and of bad quality oil). just roasted some aubergines yesterday and remembered how much I like them and how I should use them more in the kitchen. this is definitely a healthier spread to eat from the jar than my usual… nutella. will go for it. nice nails!

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  2. So glad you liked it! Looking at your pics is making me want to make it again.

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  3. Sounds good and good for you! I really like your nails though, so purty :D I like the little decals.

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    • Me too, esp the ease…I just spent TWO HOURS painting flowers and rainbows on my nails and they are just not classy at all compared to the decals. My nails look like a fifth grader did them-lol! BTW, thanks for the nail art colors-I got to use the pink one tonight, plus I used a couple other colors you got me and used a thin brush to do nail art with them. You really expanded my polish color palette!

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  4. I’ve actually never tried that before – not a huge fan of egg plant, but I think I would like it like that!

    Your nails are so pretty – I’ve never been able to grow my nails so I am jealous. :D

    Happy Monday! Your salsa is on its way to you!

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  5. Love baba ghanoush and both version sound delicious!

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  6. I have never actually tried baba ghanoush but I love hummus. I might have to give this a whirl.

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  7. I had this at a friends house and thought it was delcious! Thanks for sharing your recipes I will have to give one of them a try.

    Pretty, pretty nails!

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  8. It’s hard to comment when you have your own host…I need to sign into my wordpress account in order to comment now. I think it’s a wordpress thing, it’s been happening to all the other wordpress blogs.

    I love baba ghanoush!! And what swanky nails, Veronica! I painted my nails a bright red (a new color for me) and I smile every time I look down at them, haha. So girly, right?

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  9. I love baba ghanoush almost as much as I love hummus! And when I add enough tahini…I might just love it more. yay for healthy snacks and meals!

    Loving that nail color…especially the name. So cute!

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  10. Learn something new every day! Glad you are eating so healthy.. I absolutly love your nails! They pop!

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    • Well, I WAS eating so healthy…not so much this week. But that’s OK, it’s not a permanent setback. I’m gearing up to go through the first cycle again which means no more sugar, and frankly, that will be a relief.

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  11. melissalikestoeat

    I’ve been having trouble commenting on all word press blogs. Not sure why. Anyway, love your baba ghanoush recipe! I’ve always been a big hummus fan and once I tried baba ghanoush, I really liked that too!

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  12. This baba ganoush looks super yummy – love how perfect it looks on those crackers :D

    Cheers
    Choc Chip Uru

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  13. No worries, Veronica. The commenting issue was totally this user’s error (and WordPress antics) but it was mostly my forgetfulness!

    I love hummus but don’t think I have ever tried Baba Ghanoush. Will remedy that soon. Love your nails. I got my first pedi for the season yesterday and I almost asked for nail art. Maybe I will go get some decals instead.

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  14. ooo looks good!! and I love your nails!

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  15. ITS NOT MID EASTERN its Moroccan TEARS (might be a lil dramatic, but i just found the other day this other recipe saying how couscous was tunisian SIGH so yeah im taking it all on you LOL)

    Great Great Great blog btw!! i live in the Campus dorm in KOREA and i dont have a kitchen..So yeah u pretty much both kill me and make my everyday with ur posts, keep it up please!!

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  16. Pingback: Disgusting-Looking Baba Ganoush (in which I successfully wrangle some slimy eggplant into the realm of edibility) | Planting Sequoias

  17. Cecil T Salmon

    Oh my word! I bought some lovely baby eggplants at the Saturday market, but wanted to do something different with them. I was out of tahini, so thought Baba Ganoush was out of the questions. Thank you Veronica for showing me that I could still have one of my favorites!!! It was the best I’ve ever made, and yes….. crackers not required….. a spoon did just fine!
    Thank you and I’ll look forward to more postings from your creative kitchen!!

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