During the summer we often have the dilemma of what to cook. On one hand we have a wealth of fresh vegetables and fruits, on the other hand let’s be honest there are a lot more pleasant summer activities than spending a few hours cooking. Also just as during the summer we all prefer cold drinks instead of hot, we enjoy to eat something from the fridge rather than something directly from the oven or stove. Fortunately for all of us Baba Ganoush is an excellent solution for this cooking conundrum. This is a traditional Levantine vegan recipe, although it is really simple it has great potential for adaptation.
Apart from tahini, garlic, and olive oil in it may be added yogurt, chilli, tomato, mayonnaise, peanut butter, parsley, cilantro or whatever you think will get along with the smoky flavor of roasted eggplant. Baba Ganoush is easy to prepare, low-calorie, really healthy spread that goes well with everything, or better yet everything is tastier with a little bit of this dip. Baba Ganoush is a great dip for roasted or raw vegetables, fruits. Excellent condiment for proteins such as beef, fish, chicken, eggs, beans, tofu. With addition of vinegar and extra olive oil it can be easily transformed into a rich salad dressing, or if you add almond milk or Greek yogurt it can become delicious creamy sauce for pasta or rice.
This version is very close to what we could call a classic recipe. You only need a few simply ingredients: eggplants, garlic, tahini, olive oil and lemon juice.
You can make tahini at home. Quickly toast 1 cup sesame seeds (be careful not to burn them) then blend them with 1/2 cup oil. You can use any oil you like, olive, canoli or sunflower.
Char the eggplants! This step is very important if you want smoky flavor.
When the eggplants are cooked and cooled enough to handle pell them.
Place all ingredients in a blender and coarsely chop. Season to taste and serve with your favorite flat bread.
This is a simple and fairly flexible recipe so feel free to customize it to your liking.
- 3 medium eggplants (total 1 ½ pound)
- ¾ cup tahini
- 4 garlic cloves
- 3 tbsp lemon juice
- 1 ½ tsp salt
- 2 tbsp olive oil (plus extra for drizzling)
- ¼ tsp sesame seeds (for decoration)
- 2 tbsp parsley, chopped
- Preheat oven to 375 F.
- Wash the eggplants and pierce them with a fork a few times.
- Place the eggplants over a gas burner and char them. If you don’t have gas burner place them under broiler for 2-3 minutes. This step is very important if you want smoky flavor.
- Place the eggplants on a tin lined with baking paper and bake for 20-25 minutes.
- Remove from oven and allow to cool .
- Peel the eggplants.
- Place the eggplants, tahini, olive oil, lime juice, garlic and salt in a food processor and pulse until coarsely chopped.
- Pour into a small bowl and make a hole in the middle.
- Fill the hole with olive oil and garnish with sesame seeds and chopped parsley .
- Serve with your favorite flat bread.
- Baba ghanoush can be refrigerated for up to five days.