I had an eggplant that needed to be used so it didn’t go to waste, which meant I had the perfect excuse to make baba ganoush! Like a middle eastern eggplant hummus, baba ganoush is one of my favorite dips for veggies. Even better, it’s super easy to make.
Eggplant, homemade tahini, lemon, garlic, salt (I always forget something in the ingredient photo), cumin, and fresh parsley. So easy.
First things first, roasting the eggplant. So I stabbed the eggplant a few times with the fork before putting it in the oven. I was also making some roasted parsnip and potato soup, so I put the eggplant and parsnips on a pan and roasted them together at 375° for about 45 min (to be honest, it might have been 35 or 40 min, I wasn’t paying too close attention to the time).
While the eggplant (and parsnips) were roasting, I prepped the rest of the mixture. I very very finely minced some fresh garlic because I originally wasn’t planning on using a food processor, but ended up using one anyone so I really didn’t need to mince it so fine. Oh well.
Then mixed that in a bowl with the fresh squeezed lemon juice, tahini, and a good pinch of salt, and teeny pinch of cumin.
Once the eggplant was done, I peeled the meat away from the skin and added it to the tahini, lemon, and garlic mixture. I was going to just mash it with a fork so it was kind of a chunkier baba ganoush (and so I wouldn’t have to wash the food processor), but it just wasn’t coming out how I wanted, so I acquiesced and put it all in the mini food processor with a few sprigs of fresh parsley. I can’t wait until we have a dishwasher.
Once it was blended the way I wanted, I had myself some lemony, garlicy baba ganoush. Delish with a few carrot sticks and a super healthy snack!
- 1 lg eggplant
- 2 Tablespoons of homemade tahini
- 2 lg cloves of garlic
- 2 Tablespoons of fresh lemon juice
- pinch of cumin
- pinch of salt
- some fresh parsley
Pre-heat oven to 375°. Poke a few holes with a fork into the eggplant and roast for 35-45 mins.
Meanwhile, mince garlic and mix with tahini, lemon juice, salt, and cumin in a bowl or small food processor.
Once the eggplant is roasted, remove meat from skins and either mash in bowl or pulse in food processor with garlic tahini mixture and add a few sprigs of parsley.