Baba Ghanoush is an eggplant appetizer from Lebanon that is full of flavor and antioxidants. It makes a tasty dip for pita or vegetables. I also like it as a sandwich spread. It goes very nicely on summer tomato sandwiches.
When I am making this for two people, I cut the recipe in half. But if you’re making it for four or more, try to get two small eggplants instead of using one large. It helps cut down on the seeds, and takes a little less time in the oven.
I’ve seen Baba Ghanoush spelled as Baba Ganoush or Baba Ghanouj. However, you spell it, it’s fun to say and fun to eat too.
Baba Ghanoush makes a delightful dip, spread, appetizer, whatever you want to call it. It’s a real crowd pleaser.
I like to serve it on a grazing table with hummus, an olive oil dipping sauce, some fresh herbs, slices of tomatoes and cucumbers, and a few olives. It works well at parties placed in the center of a serving table. Try it at your next get-together.
It’s easy to make as well. It takes some time in the oven, but then I put everything in the food processor.
Here is the simple recipe.
- food processor
- 2 small eggplant
- 2 cloves garlic
- 2 tbsp lemon juice
- 1/2 cup tahini
- 1/4 cup olive oil extra virgin
- 2 tbsp flat-leaf parsley chopped
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Preheat oven to 450 degrees F.
- Prepare a baking sheet with foil.
- Cut eggplants in half lengthwise. Brush open sides with olive oil. Place them on baking sheet open side down. Roast eggplant for 40-45 minutes.
- Set eggplants aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
- Place the eggplant pulp into a food processor. Add the garlic and lemon juice, and mix briefly to combine.
- Add tahini, and while mixing slowly drizzle in olive oil. Continue mixing until the mixture is a creamy texture.
- Add in half the parsley, salt and cumin. Mix a final time to incorporate the spice.
- Transfer to a serving bowl and lightly drizzle olive oil on top. Sprinkle with smoked paprika, and garnish with remaining parsley.