Baba Ghanoush
Part 1 of my Mediterranean Dinner Series: Baba Ghanoush
I’ve truly grown to love this deeply flavorful eggplant dish and decided to try making it at home, and boy I was not disappointed! I’ve had Baba Ghanoush at several fast-casual restaurants but most of the time they add in mayonnaise, which didn’t feel authentic. Making it at home really gives you the ability to alter the formula to your own taste.
It is a straight forward dish which takes only around 1 hour, but 45 mins of that is just the eggplant roasting.
Ingredients:
As I said earlier, making Baba Ghanoush at home allows you to alter the spices to your preferences!
2 medium eggplants
1/4 cup tahini (
1/3 cup olive oil
2-3 cloves raw garlic
1 lemon
Salt to taste
Za’atar seasoning to taste
Paprika
Instructions:
Baba Ghanoush
Cut the egg plants in half and pour olive oil and salt on the cut side. Optionally you can score the eggplant after cutting in half.
Place the eggplants cut side down on a baking sheet and roast in a 425f degree oven until you can easily poke a knife through the eggplant. This depends on your oven but it took me about 45 minutes at 425f degrees.
Peel the skins off and mash the eggplant in the baking sheet with a fork. You want to remove any long stringy bits.
Pour the eggplant into a large mixing bowl and combine the tahini, olive oil, a pinch of paprika, salt (to taste), and Za’atar (to taste)
Grate the raw garlic with a microplane and add to the eggplant.
Zest 1 lemon with a microplane and add squeeze in the juice of half of a lemon.
To Serve
Plate in a shallow bowl or deep plate and create a small well in the middle.
Fill the well with high quality olive oil, a pinch of paprika, za’atar, and cilantro.
Serve with pita chips or as a side with warm pita!
Enjoy!
-D