Baba Ganoush is a very popular Middle Eastern appetizer, originated in Lebanon, made of eggplant. Not to confuse it with Mutabbal, which is just eggplant and tahini served as a condiment, baba ganoush has more of a chunky dip consistency. 

I love it on a crudité board (it’s awesome with some pita chips or crackers or veggie sticks), or as a spread on my sandwich.

Best part? It’s super waist-friendly 🙂 

Health Benefits:

Like the other popular Middle Eastern dip, hummus, baba ganoush is full of awesome health benefits. It’s got tons of fiber, vitamins B, C, E, K, and anti-aging antioxidant Nansunin. Not to showoff against it’s partner Hummus, Baba Ganoush is actually much less in calories, about 72 calories less per cup!

You can definitely get it at the store, but that would be full or sodium. And it’s sooooo easy to make, it’s so much better homemade.

About the recipe:

Traditionally, the eggplant is charred on open flame until the inside is soft and spreadable. I have done this on the stove top and gotten the same result; just use a tong and turn as you char the skin on the open flame. The easiest is to use the oven to do the work, for minimal effort, which is what I’ve done here.

Ingredients:

• 1 large eggplant
• 1 garlic clove, minced
• 1 tbsp chopped parsley
• 1/4 cup chopped bell pepper (any kind is fine)
• 1/3 cup chopped fresh tomato
• 1/4 cup finely chopped onion
• juice of 1/2 lemon
• 1 tsp tahini (or more if you like **see note 1
• salt, pepper to taste
• 2-3 tbsp Olive oil to serve
• Sumac for garnish, optional

Instructions:

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or oiled foil. If using foil, you need to oil the foil so the eggplant doesn’t stick.
2. Cut the eggplant in half and make a few slits on the skin, this will help roast it quicker. season with salt and place it flesh side down on the lined baking sheet. Roast for 20-30 mins (depending on the size) until it’s fully cooked and soft. Set aside to cool down. Once cool, scoop out the flesh from the skin and transfer to a cutting board. Run your knife through the eggplant and cut it into tiny pieces to make it spreadable. **See note 3
3. Add everything except the oil and sumac in a bowl and mix until everything comes together into a chunky dip.
4. Transfer to a serving dish and put in the refrigerator for 30 mins **See note 4. Once ready to serve, drizzle the olive oil on top and sprinkle on some sumac.

Notes:

1. Tahini is a paste made of sesame seeds. It can be very aggressive in taste, it’s very nutty and can get bitter. It can overwhelm the dish if added too much. I’d start with 1 tsp and add more per your preference.
2. When scooping out the eggplant flesh, do not worry if some of the skin makes it into your dip it tastes great. I actually like the rustic look and taste of the skin in my dip.
3. You can let the food processor do the work. Add the eggplant flesh and pulse only a few times keeping in mind not to over process it, it should be a chunky dip. Transfer the eggplant into a bowl then add the rest of the ingredients and mix with a fork.
4. Leaving it in the fridge is fairly important, to let all the flavors meld together. Even if you leave it for 15 mins it’ll help.
5. Baba Ganoush is best served cold or at room temperature. You can keep it in the fridge, in air tight container, for 2-3 days.