Ever since I saw baba ganoush labeled on a can in the Mediterranean market, I couldn’t stop saying the name of it over and over again in my head. I didn’t even know what it was—it was just fun to say. One day my dad and I decided to look on the back of the can to find out what it was, and it was eggplant dip! I didn’t like the fact that this dip came in a can so I decided to make my own fresh baba ganoush at home.
This recipe calls for just a few ingredients, and I spent only about $5 getting the ingredients I didn’t have on hand. I spread the dip on a baguette and topped it with roasted red bell peppers and basil. For smaller portions, you could cut the baguette into thin slices and make little baguette bites. To make this a gluten-free option, you could eliminate the baguette and use vegetables to dip into the baba ganoush. To add a little smokey flavor to the ganoush, I roasted the eggplant over the open flames on my stovetop before roasting it in the oven. You can skip this step if you don’t have a gas stove, or you could roast it on a grill. This recipe is flexible!
Tahini is one of the things I didn’t have on hand for this recipe, and it is a little expensive for the small amount needed. Tahini is just ground sesame seeds with a little oil, so I was able to make this myself and save a little money. I added 5 tablespoons of sesame seeds to a food processor, pulsed it a few times, and then added 1 tablespoon of sesame oil until it was smooth.
This recipe calls for just a few ingredients, and I spent only about $5 getting the ingredients I didn’t have on hand. I spread the dip on a baguette and topped it with roasted red bell peppers and basil. For smaller portions, you could cut the baguette into thin slices and make little baguette bites. To make this a gluten-free option, you could eliminate the baguette and use vegetables to dip into the baba ganoush. To add a little smokey flavor to the ganoush, I roasted the eggplant over the open flames on my stovetop before roasting it in the oven. You can skip this step if you don’t have a gas stove, or you could roast it on a grill. This recipe is flexible!
Tahini is one of the things I didn’t have on hand for this recipe, and it is a little expensive for the small amount needed. Tahini is just ground sesame seeds with a little oil, so I was able to make this myself and save a little money. I added 5 tablespoons of sesame seeds to a food processor, pulsed it a few times, and then added 1 tablespoon of sesame oil until it was smooth.
YIELDS
1 16 oz. Mason jar
PREP TIME
COOK TIME
TOTAL TIME
- 1 eggplant
- 1 tablespoon lemon juice
- 1 roasted garlic clove
- 2 1/2 tablespoons tahini
- 2 tablespoons fresh parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 red pepper
Directions
1. Preheat the oven to 450°F.
2. Roast the eggplant over open flames for about ten minutes or until the skin blackens. Cut in half, brush with olive oil, and add facedown onto a baking pan.
3. Bake the eggplant for about 20 minutes or until it’s soft.
4. Remove the eggplant from the oven and let it cool for a couple minutes. While it's cooling, roast a red pepper over open flames or on a grill. Slice and set aside.
5. Add the eggplant, lemon juice, garlic, tahini, parsley, salt, and pepper to a blender and blend until smooth.
6. Spread on baguette and top with basil and roasted red pepper.Also by Lauren: Mediterranean Kaniwa Bowl with Carrot Turmeric Dressing
2. Roast the eggplant over open flames for about ten minutes or until the skin blackens. Cut in half, brush with olive oil, and add facedown onto a baking pan.
3. Bake the eggplant for about 20 minutes or until it’s soft.
4. Remove the eggplant from the oven and let it cool for a couple minutes. While it's cooling, roast a red pepper over open flames or on a grill. Slice and set aside.
5. Add the eggplant, lemon juice, garlic, tahini, parsley, salt, and pepper to a blender and blend until smooth.
6. Spread on baguette and top with basil and roasted red pepper.
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Photo: Lauren Sacerdote
