A couple weeks ago we gave you a Lebanese hummus recipe, and now we are giving you a similar traditional Mediterranean diet recipe called Baba Ganoush. Lots of Mediterranean cultures have their version of an eggplant dip. This eggplant dip is smokey, earthy, and garlicky. The process of making Baba Ganoush is very similar to hummus in that you blend everything up in a food processor until your desired consistency. Instead of garbanzo beans (chickpeas) though, we use a roasted eggplant. You bake the eggplant in the oven with the skin on for 50 minutes and let it cool enough to handle. Once its cool it will be easier to peel the skin off to reveal the flesh. The eggplant flesh gets blended up with the rest of the ingredients. We like to serve Baba Ganoush as a dip or as an appetizer. We dip good bread, pita bread, or grilled veggies in the Baba Ganoush. If you liked the Lebanese hummus recipe, definitely try this one too!
Baba Ganoush (Lebanese Eggplant Dip)
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- Difficulty Level Easy
- (4.8 /5)
- 7 ratings
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- 1 medium eggplant, washed
- 1/4 cup tahini
- 1 clove garlic, crushed
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- juice of 1/2 lemon
- 1/8 cup fresh parsley
- salt and pepper, to taste
- 2 Tablespoons extra virgin olive oil buy now
- Bake the eggplant at 425 F for 50 minutes, let cool.
- Once cooled, peel off the skin with your hands and let the inside flesh cool for 5 minutes.
- Add the flesh along with the rest of the ingredients to a food processor. Blend until smooth.
About Recipe Author
Bill Bradley & George ZikosRead more about this chef..
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