Baba Ganoush
One of the first times I had baba ganoush it was homemade by a friend and they had used WAY too much garlic. Everyone who had the dip had indigestion and when we released some gas (from either end) we would all say “baba ganouuush”. So I avoided this dip for a few years before I had the ambition to try it again. This time it was much more mild and reinstated how delicious and versatile baba ganoush is.
This is a great alternative to hummus if you have troubles with legumes or you just want to mix it up on your appetizers. I like to serve dips at gatherings because then I can serve vegetables that people will actually eat. It is also much lighter than lots of other apps so people can have as little or as much as they want. I served this with mushrooms, carrots, celery and cauliflower for veggies and also made some baked purple potato chips. Pita would also be very good and is likely the original paring with this dip, originating in Lebanon.
I made this in the oven, but you could likely BBQ the eggplant too for an even smokier flavour in the summer.
Baba Ganoush
Ingredients
2 eggplants - roasted
1/4 cup tahini
3-4 tbsp lemon juice
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp corriander - ground
1 tsp smoked paprika
1 tsp cumin
1 tsp parsley + more for garnish
2 cloves garlic
1 tbsp olive oil
Directions
Set oven to broil and cut egg plants in half. Broil for 5 minutes or until some charring starts to get a smokey flavour. Reduce heat to 375°F and roast for another 15 minutes until soft
Let eggplant cool then scoop the innards out into a food processor. Add the remaining ingredients and blend until smooth (~60 seconds)
Place in a bowl and drizzle with a little olive oil and sprinkle with parsley and smoked paprika if desired. Eat with veggies, pita or in a buddha bowl.