Authentic Baba Ghannoush

Can we give hummus a break? He hasn't take a shift off in years and it's time baba ghannoush starts helping out. Baba Ghannoush is a famous Middle Eastern eggplant and tahini based dip that is enjoyed just like hummus. It's enjoyed with pita bread and can also be used as a spread as well.

If you're an eggplant lover and/or usually have eggplant starting to going bad in the fridge, I recommend you make baba ghannoush. Then you can store the dip in the fridge for several days to enjoy. As I mentioned before, it can be enjoyed as a dip OR a spread. I will add it to pitas or nourish bowls. It gives food a savory, citrus-y, nutty flavor.

All you need to make baba ghannoush is eggplant, tahini, olive oil, lemon, salt, and garlic. It would be most things you have in your house already! The pomegranate seeds and parsley are for garnishing so they are optional, but I do fully believe pomegranate goes so well with baba ghannoush.

So, let's get to the recipe!

Yields: 4

Prep time: 10 minutes

Total time: 1 hour

This recipe is dairy free, gluten free, vegetarian, and vegan.

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Ingredients:

1 large eggplant or two small ones

2-3 TBSPs tahini

Extra virgin olive oil

½ lemon

Kosher salt

3 garlic cloves

Pomegranate seeds for garnish

Fresh parsley for garnish

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Instructions:

1. First, preheat your oven to 400 or you can choose to grill the eggplant(s).

2. If you're baking the eggplant, place it on the rack and allow it to bake for about 45 minutes-1 hour. If you're grilling the eggplant place it on the cooking grate and allow it to grill for the same amount of time. Before you cook it though, make some holes in the eggplant with a fork.

3. You can tell the eggplant is done once it's softer and looks saggy.

4. Allow the eggplant to cool down a bit and then gently remove the skin of the eggplant until you're left with the mushy interior. You can de-seed the eggplant as well.

5. Place the interior part of the eggplant into a plate and use a fork to mash it well.

6. Now, add 2-3 TBSPS of tahini, 1-2 TBSPS of extra virgin olive oil, and the juice of ½ lemon into that same bowl. Mash the ingredients well together and add a splash of water to help the consistency.

7. Grab a mortar and pestle to crush and grind 3 garlic cloves into a paste. Add a drizzle of olive oil to help do so. Once the garlic looks paste-y add it to the eggplant bowl and mash again.

8. Salt to your liking. Make sure the consistency of the eggplant looks like the picture on the left. It's going to be very thick and creamy.

9. Now to garnish: add fresh chopped parsley, pomegranate seeds, and olive oil.

10. Enjoy with pita bread or any vegetable like cucumbers, celery, or carrots!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD