Meet my favorite baba ganoush. I am incredibly picky when it comes to baba ganoush. Most people love that smokey charred eggplant flavor, but I prefer mine a bit milder. To reduce that smokey flavor, I bake my eggplant in the oven, versus over direct flame.
The thing I love most about making baba ganoush or any other dips is that you can always adjust seasonings to your desired flavor. Do you want it a bit more spicy? Great, add more chili flakes. How about more tart? Add more lemon juice. Do you want it thinner? Thin it out with some water. As long as you have a base or foundation to go by, you can tweak and adjust how you please.
The preferred lunch at our house is a homemade dip, either baba ganoush or hummus, fresh veggies, and pita chips. My kids love the variety, and they love dipping, so it’s perfect. Besides, what mom is going to complain when their kids are slathering a dip onto vegetables? I’ll take it.
This baba ganoush recipe has the perfect about of creaminess and flavor. The perfect hint of garlic, the right amount of lemon, and a touch of chili. It’s a crowd-pleaser and a kid-pleaser!
Baba Ganoush
makes 1 1/2 - 2 cups
prep time - 10 minutes
cooking time - 45 minutes
INGREDIENTS
1 eggplant
juice from 1 1/2 lemons
2 tbsp tahini
2 garlic cloves, chopped
1/2 tsp chili flakes
1/2 tsp salt
1 tbsp olive oil
1 tsp za’atar
1 tbsp chopped parsley
DIRECTIONS
Preheat the oven to 425ºF.
Wrap the eggplant in tin foil and place it in the oven. You may want to place a baking tray under the eggplant to catch any liquid. Bake for 45 - 55 minutes, until the eggplant is soft. Remove from the oven and let cool for 15 minutes.
Remove the eggplant from the tin foil. Cut off the top of the eggplant, and remove the skin.
Place the eggplant into a food processor or blender along with the lemon juice, tahini, and garlic cloves. Pulse until smooth. Season with chili flakes and salt. Combine. Add more if desired.
Pour the baba ganoush into a serving bowl. Drizzle with olive oil and garnish with za’atar and chopped parsley.
Can be stored in the fridge for 4 days.
Serve with warm pita, pita chips, or fresh vegetables. Can be used as a sauce for a falafel or chicken wrap.
