Baba Ghanoush

Baba Ghanoush and Crackers Follow Me on Pinterest

Baba Ghanoush and Crackers

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!

Baba Ghanoush and Crackers Follow Me on Pinterest

Baba Ghanoush and Crackers

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.

Baba Ghanoush Follow Me on Pinterest

Baba Ghanoush

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.

Baba Ghanoush with Crackers Follow Me on Pinterest

Baba Ghanoush with Crackers

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.

Baba Ghanoush

Ingredients

  • 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)

Instructions

  1. 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.)
  2. After eggplant has cooled, scrape the pulp into a food processor.
  3. Add tahini, garlic, lemon juice, salt, pepper. Blend until mixed.
  4. If mixture is too thick, add 1 tsp. water and continue blending until desired consistency is reached.
  5. When the mixture is smooth, add the parsley, if using, and pulse to incorporate.
  6. The consistency should be lightly spreadable but not too loose.
  7. Ready to serve or may be refrigerated for later use.

Recipe adapted from The Professional Chef by The Culinary Institute of America.

http://foodstoriesblog.com/2012/05/24/baba-ghanoush/

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What do you think?

  1. Hello! My wife is part Lebanese and we both love Middle Eastern cuisine. Your Baba Ghanoush post is wonderful! Not only a great recipe but beautiful, beautiful photography! I really an going to look for those crackers! Thank you, once again, for an outstanding post! Allen.

  2. Perfect baba ghannouj recipe.

    My wife will only eat real baba ghannouj now – she previously bought store-bought and wondered why it tasted different than mine. The answer was: many store-bought versions cheap out and use mayonnaise. Gross.
    Dan recently posted … Moroccan Sausage and ChickpeasMy Profile

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