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
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). Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen.
Veronica's Cornucopia 