Baba Ganoush

Jump to Baba Ganoush Recipe

If you know me, you know I love anything with eggplants! Recently I made baba ganoush for the first time, and I can’t stop making it! It’s perfect for falafel wraps or just to each with pita. I personally love to dip the baba ganoush with carrots as a snack.

baba ganoush

My preference is to cook the eggplant directly on the flame of a gas stove. This will get the smokiest flavor. But the eggplant can also be roasted in the oven or grilled. I turn the eggplant every few minutes on the stove until all sides are chared and you can stick a fork through the eggplant. Once the eggplant is cooled down a bit, removed the skin and use a fork to mash up the inside. I add minced garlic, fresh lemon juice, tahini, salt, and red crush pepper to the mashed eggplant. That’s it! Once served in a plate, I drizzle a bit of evoo on top! I also like to top with pomegranate seeds if I have some!

Baba Ganoush

Course Appetizer
Cuisine Mediterranean
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 6 italian eggplants
  • 1 lemon juiced
  • 1/4 cup tahini
  • 1/2 tsp red chili flakes
  • salt

Instructions

  • Using a medium gas stove flame, set the eggplant directly on the grates.
  • Turn the eggplant every few minutes until the skin is chared and fork tender.
  • Once eggplant has cooled down, remove the skin and mask up with a fork.
  • Add tahini, lemon juice, red chili flakes and salt to taste.
  • Drizzle with evoo and enjoy!

Video

If you make the baba ganoush, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!



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