Growing up, I was never a fan of eggplant. I’m not sure if it was the seeds, the flavor, or the way it was cooked but I just didn’t take to it. So imagine my surprise when I went out to a Mediterranean restaurant with some friends and ended up loving my first bite of Baba Ghanouj!
Yep. It was love at first taste!
The smoky flavor, the silky texture, and a guilt free snack all rolled into one. What’s not to love?
Roasted or Grilled?
I personally love it grilled either over the stove or especially on a bbq, The flavor of the char stays in every bite which totally makes this recipe so amazing.
How do you eat it?
Baba Ghanouj is usually served as an appetizer with pita bread and crudités. I have on occasion been known to add it to a Falafel bowl if I’m in the mood. It tastes really delish!
This particular recipe is made without tahini, which is a sesame seed paste traditionally used to make baba ghanouj and hummus. I did add a lot of garlic and some cayenne and smoked paprika to enhance the smoky flavor.
food processor or by hand?
Honestly, both work but I prefer my food processor as it gets the job done quicker and I prefer a smoother texture.
Go ahead and try it out! This recipe will not disappoint!
Best Ever Baba Ghanouj
- 2 large eggplants
- 4 cloves garlic
- 1/2 lemon, juiced
- 1/4 c olive oil, plus extra to coat the eggplant
- 1 tsp salt
- 1 tsp smoked paprika
- 2 tsp cayenne pepper (adjust to taste)
- Pierce eggplant multiple times with a knife.
- Coat both eggplants with oil.
- Place over high flame or on bbq.
- Roast until eggplant is tender and skin is falling off. Turn every 3-4 minutes while it is roasting to cook evenly.
- Once it's done roasting, cool slightly then rub skin off with a paper towel.
- Transfer flesh to processor and add in the garlic, lemon juice, olive oil, salt, paprika and cayenne pepper.
- Blend until you get a smooth texture (about 1 minute)
- Transfer to bowl and serve with pita bread and crudités!
2 thoughts on “Best Ever Baba Ghanouj”
This looks so good.
Mmmmmm! Looks great! I am with you on eggplant but I can’t wait to try this recipe! Yum!