This week has been filled with great Mediterranean foods. Including, one of my favorite snacks Baba Ganoush (eggplant dip). Even though we’ve had all types of Mediterranean food this week baba ganoush was the perfect addition. Totally flavorful and deliciously light. Perfect to satisfy my snack attack.
We’ve done such a good job with our garden this year, I can just walk outside to start this dish. Yup, this comfort snack is healthy. Don’t shy away though, it’s really hearty too. I’ve been waiting for my eggplant to get a little bigger. There are so many wonderful dishes you can make with eggplant. But my current taste buds have craving something delicious and I know exactly what I should do with it. It’s baba ganoush time.
Funny that I’m eating it as a snack sine I used to eat this like a meal. One of my favorite restaurants makes a whole baba ganoush platter with salad, pitas and lots of accouterments. Yum baba ganoush with all the fixins. Ah good times.
Baba Ganoush: Eggplant Dip
Makes 4 – 6 servings
- 3 white eggplants
- 3 cloves garlic
- ¼ cup tahini
- 1-2 tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp cumin
- ¼ cup lemon (2 lemons)
Tools: baking sheet, food processor
Preheat oven to 375 degrees.
Place eggplant and garlic on baking sheet.
Poke the eggplant with a fork, drizzle with olive oil and sprinkle with kosher salt.
Roast eggplant and garlic for 30 mins or until eggplant is soft.
Let eggplant cool.
Chop parsley and juice lemons.
Combine lemon juice, cumin, salt and tahini.
Scoop out the flesh of the roasted eggplant and place it into a food processor with the garlic and the tahini mixture.
Pulse into a coarse mixture; then begin to add the olive oil. The mixture should begin to become smooth. Continue to pulse and add olive oil until desired smoothness.
Sprinkle parsley on top.
Usually, I would served this with pita bread but for my gluten free friends it’s also great with cucumbers and tomatoes.
If you are looking for something a little more filling, you should try my baked falafel recipe.