Baba Ganoush

mediterranean diet, Baba Ganoush, eggplant spread

At the farmers’ market the other day, I picked up a few beautiful Rosa Bianca eggplants. They are Italian, small in size, and tender. Their color is amazing – bright purple hues with marbled white mixed in. They are known for their mildly delicious taste.

Baba Ganoush is one of my go-to appetizers. I like making it alongside other dips, like hummus or fava bean dip. I also like not telling certain people what it is until after they’ve tasted, if at all. Certain people have this weird thing against eggplant. But this dip is so delicious even eggplant-haters will like it. If you like eggplant and you’ve never tried Baba Ganoush, it will be a special treat for you.

So, I made mine a little on the garlicy side, of course. You’ll want to add less if you’re a little garlic-shy. It’s good to keep the skin on the eggplants until you’ve roasted them. This will allow the pulp to stay nice and tender which will be perfect for pureeing.

I like adding a handful of pistachios but I didn’t have any on hand. Instead, I added almonds to the mix. They tasted pretty good, though I still prefer pistachios.

Baba Ganoush
Serves: 2
 
Ingredients
  • 8 ounces eggplant (about 3 small Rosa Blanca eggplants)
  • 2 garlic cloves, peeled
  • ½ lemon, juiced and zested
  • 10 almonds
  • 1 tablespoon tahini
  • 2 teaspoons olive oil
  • ⅛ teaspoon sea salt
Instructions
  1. Preheat oven to 400F. Place eggplant on baking sheet and cook for 30 minutes. Fill a bowl up with cold water. Dunk eggplant in the bowl and remove. Peel skin off eggplants.
  2. In a blender or food processor, place eggplant, garlic, lemon juice, almonds, tahini, oil, and salt and blend until smooth. Season with salt and pepper to taste. Refrigerate before serving and serve with pita bread or crackers. Enjoy!

 

Comments

  1. says

    Thanks, you hit the spot. I had a few eggplants to use up the other evening and wanted to make baba ganoush but didn’t have a recipe handy and was too lazy to turn on my computer. I will keep this in the kitchen, as it is one of my favorite dips! Have a good week end.

  2. says

    I LOVE eggplant. I’ve never made baba ganoush but this really makes me want to try. I have everything I need, all I have to do is get some eggplants! I actually just went through some skinny ones that I got at the farmers market. They were also called Italian but they didn’t look like this…I think they looked more like Japenese eggplants.

  3. says

    Oh I love baba ganoosh! I am ashamed to say I’ve never tried to make it tho. I feel what your saying about not telling people what’s in it, I have to tell people ( kids, co-workers) that hummus is dip. ;-/
    crazy people! thanks for the recipe!

  4. says

    This looks lovely. I must confess, my last batch was slightly bitter – I will have to try some rosa biacas next time (especially because they’re so pretty!) Also love the addition of nuts!

    • Trish says

      love your ‘grocery list’ and ‘pantry’ sections. very organized. yes, try the rosa biancas – delish! cheers!

  5. says

    Hi Trish, What a Great recipe! I love eggplants but I’ve never tried Baba Ganoush! Can’t believe I’ve never tried something so delicious, shame on me! After reading your recipe I will definitely give it a try!
    Great pics too :)
    Cheers!

  6. says

    I love baba ganoush but have never even thought about making it at home! How did I miss that memo? Theres a middle eastern restaurant that does amazing things with eggplants near me but my BF wont eat there – the downfall of dating a picky eater. They also cub it and serve it in a vinegar sauce – if you know anything about this please let me know as I don’t know what its called but its amazing.

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