Baba Ganoush is a tart, smoky and garlicky 5-ingredient starter dish from the eastern part of the Mediterranean and the Middle East. My Baba Ganoush recipe is made with roasted eggplants, fresh lemon juice, tahini, and garlic. It’s has a terrific flavor and is super easy to make, the eggplants roasted either on the grill over an open flame or roasted in the oven. I prefer roasting it over an open flame, blackening the skin until completely charred and the flesh is creamy smooth.
Many Baba Ganoush recipes have all the ingredients pureed until perfectly smooth. It can, however, be simply mashed with a fork, leaving it with a more interesting texture. There are a lot of seeds in some eggplants, which could make it less visually appealing if not pureed in a food processor. But, since Baba Ganoush is a centuries-old recipe, it is definitely more authentic to be mashed rather than pureed. I personally don’t think a few seeds are that big of a deal and I like the texture of a mashed Baba Ganoush rather than pureed.
Here’s my Baba Ganoush recipe:
INGREDIENTS:
- 3 Whole Egg Plants
- 3 Cloves Garlic
- 3 Tablespoons Tahini
- 1 Teaspoon Salt
- 2 Tablespoons Lemon Juice
- ½ Cup Fresh Parsley, Chopped
- 1 Teaspoon Red Pepper Flakes
- ½ Teaspoon Cumin
- 2 Tablespoons Olive Oil, Drizzle as Garnish
PROCESS:
-Light charcoal grill
-Place whole eggplants on the grill, directly over flames, rotate every 5 minutes until completely blackened. Do not puncture, let the flames cause the skin to burst
-Remove eggplants from the grill and scrape the insides into the food processor
-Add all ingredients (except olive oil) to the food processor and puree
-Drizzle with olive oil
