Baba Ghanoush is a popular and yummy middle eastern dish that is similar to hummus. Instead of chickpeas, just use eggplant and you’re on your way!
The crackers that I used are by Doctor Kracker and they are a staple in my house. This one in the picture are Klassic 3 Seed with flax, sunflower and sesame. They are organic and the lowest carb cracker on the market, these days.
I have had Baba Ghanoush many times but I’ve never made it before so this was really fun and tasty. Trust me, foodie friends, there were no leftovers. Dear hubby and I polished this off almost as soon as I was done with the photographs because it was so good.
Probably should’ve made a bigger batch!
This recipe was adapted from the Baba Ghanoush recipe in The Professional Chef by The Culinary Institute of America.
- 1 eggplant (about 1 lb.)
- 1.5 oz tahini
- 1 garlic clove, minced
- 1.5 oz lemon juice
- Salt & Pepper, as desired
- Parsley, chopped (optional)
- Roast the eggplant. (Slice in half lengthwise and place cut sides down on oiled sheet pan. Cook at 350 - 400 degree oven for about 30 to 45 minutes or until interior is fully cooked.)
- After eggplant has cooled, scrape the pulp into a food processor.
- Add tahini, garlic, lemon juice, salt, pepper. Blend until mixed.
- If mixture is too thick, add 1 tsp. water and continue blending until desired consistency is reached.
- When the mixture is smooth, add the parsley, if using, and pulse to incorporate.
- The consistency should be lightly spreadable but not too loose.
- Ready to serve or may be refrigerated for later use.
Recipe adapted from The Professional Chef by The Culinary Institute of America.