Baba Ghanoush (Eggplant Dip)

Often, I think about how much my life has changed. From living alone, to being married and living with a Binks, and now with a baby, who needs a full meal in between nursing sessions.

When we were first married, our dinners consisted of chips and dip or appetizers. Full meals were saved for special occasions or weekends when we had time and no work. Or really when I felt like it. Oh the luxury of “feeling like it”. Nowadays, I’m making more of an effort to put a complete meal on the table that’s also good for the baby.

On those rare Saturdays, when the baby actually goes to (and stays) sleep at the right time, Binks and I attempt to recreate those days. We pick a movie, a glass of wine, a cheese with accompaniments. My favorite type is of course, chips or veggies and dip.

It’s no secret that I love Mediterranean food. I love the flavor profile and the use of whole foods that tastes absolutely fresh and light. I also love dip. So, whenever the opportunity presents itself that I can have both at the same time, I jump on it. Baba ghanoush is a very welcome dip in our house. When we have a full on meal, we serve it with hummus, falafel, quinoa salad, tzaziki sauce, pita, rice, and on special occasions, baklava. But, more likely than not, I make a meal out of fresh toasted pita and baba ghanoush.

A glass of red wine on the side and it’s a great meal.

Baba Ghanoush

adapted from David Lebovitz

serves 2-3 people

Ingredients:

  • 1 medium-sized eggplant
  • 3 tbsp tahini
  • 1 tsp kosher salt
  • 1 tbsp fresh-squeezed lemon juice
  • 1 clove garlic, finely minced
  • dash of cayenne pepper (optional)
  • 1 tbsp chopped parsley leaves

Directions:

  1. Preheat oven to 400F.
  2. Poke eggplant all over with a fork, and place on foil lined baking sheet. Roast until very tender, about 45 minutes. Remove from the oven and place in a heat-safe bowl. Cover with plastic wrap.
  3. After 15-20 minutes, and after the eggplants have cooled, peel the eggplant and place the flesh into a food processor.
  4. Add remaining ingredients and puree in processor until smooth.
  5. Taste for salt and lemon. Add more, if desired.
  6. Serve with a drizzle of olive oil, sumac, and/or parsley leaves.
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5 Comments

Filed under Appetizers, Vegan, Vegetarian

5 responses to “Baba Ghanoush (Eggplant Dip)

  1. I’ve really been meaning to try baba ghanouj for the first time. I love your simple ingredients – I can’t wait to try this recipe. 🙂

  2. I have been craving a mezze plate for a while and this baba ghanoush makes me even hungrier! I, too, like making a meal out of appetizers/ chips and dip. And wine of course 🙂

  3. I love baba ghanouj but have somehow never made a successful batch at home. This version looks great–must try! 🙂 And really, who doesn’t want to eat a massive tray of appetizers and call it dinner sometimes? Maybe even most of the time…

  4. this looks so delicious. i love baba ganoush.. i have to buy some tahini and make this asap.

  5. Pingback: Guacamole | OliePants

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