Baba Ghanoush

Creamy, Earthy and Oh So Good!

I love a good hummus, salsa, dip or spread!!! Especially when it’s simple, easy, and packed with flavor. 

Baba Ganoush originates from Lebanon and is made with mashed eggplant, olive oil, lemon juice, and various seasonings. Traditionally, it’s served as a meze (starter) with pita or as a side to an entrée. My spin on this dish is using one of my favorite African spices, Berbere, that adds a smoky flavor profile with a bit of heat. I finish it with Dukkah, an Egyptian and Middle Eastern condiment that is a mixture of herbs, nuts, and spices and is used as a dip with bread or fresh vegetables for hors d’oeuvres.

Roasting the eggplant first helps bring out those earthly notes, which mingle well with the African and Middle Eastern spices I’ve topped them off with. Try this recipe as a starter for when guests arrive. This will definitely be the star at your next get together.

Yield: 1 3/4 cups

Author: Foodie On The Fly

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Baba Ghanoush

Cook time: 45 MinTotal time: 45 Min

Ingredients

• 2  1-pound eggplants, halved lengthwise
• 1/4 cup olive oil
• 1/4 cup tahini (sesame seed paste)
• 3 tbsp fresh lemon juice
• 1 garlic clove, chopped
• 1 tsp of Berbere 
• 1 tsp of Dukkah
• 1 tbsp of chopped parsley 
• Pita Bread, cut into wedges

Instructions

1. Preheat oven to 375°F.
2. Generously oil a rimmed baking sheet.
3. Place the eggplant halves, cut side down, onto the baking sheet.
4. Roast until the eggplant is very soft, about 45 minutes. Cool slightly.
5. Using a spoon, scoop out the pulp from the eggplant and place it into a strainer set over a bowl. Let stand 30 minutes, allowing excess liquid to drain from the eggplant.
6. Transfer eggplant pulp to a food processor.
7. Add olive oil, tahini, lemon juice, and garlic and process until almost smooth.
8. Season to taste with salt and pepper.
9. Transfer to a small bowl.
10. Top with  Berbere, Dukkah and chopped parsley. 
11. Drizzle with olive oil (optional) 
12. Cover and chill.
13. Bring to room temperature before serving.
14. Serve with pita wedges.

Notes:

The recipe can be made 1 day ahead.

Tahini, Berbere and Dukkah can be found in Middle Eastern, natural foods stores, and most gourmet supermarkets.

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