I’m an appetizer person. It’s probably my favorite part about eating in general. Honestly, I’m not sure I could come up with my all-time favorite appetizer. There are just so many good ones out there. One of the things I love about entertaining at home, is that I can make a whole bunch of different small dishes to start off the fiesta right. In a restaurant you would spend a fortune sampling the first page of the menu, but at home, you can do it for a fraction of the cost. So, I usually overdo it a bit when I’m hosting. While I love me some classic apps (think cheese boards, salsa, avocado dip, sliced meats, artichoke hearts, and don’t forget some good old potato chips with onion dip), I also like to make something that people will ask, “What’s that?” Baba Ganoush is just that.
What exactly is Baba Ganoush?
Baba Ganoush is a Mediterranean grilled eggplant dip. It is similar to hummus which is chickpea based and calls for many of the same ingredients. You can enjoy it as you would hummus—with pita or tortilla chips, veggies, use it as a spread or just eat it right from the food processor. You’ll find it has a creamy, slightly smoky flavor. I absolutely love Baba Ganoush and it isn’t a common menu item around me, I set out to make it at home.
Tahini
Tahini is an item that the average cook might not have. Tahini is actually ground up sesame seeds, which gives it a slightly bitter taste. While it is a key ingredient in both homemade hummus and Baba Ganoush it can also be used in salad dressings, as a marinade or transformed into a dipping sauce. A quick search on the internet will give you lots of ideas. Since I make hummus and Baba Ganoush often, I rip through a jar of tahini quickly, but fear not, it has a long refrigerator shelf life. My recommendation is to get a high-quality tahini since it is a key ingredient. Put tahini on your shopping list and try out a few new recipes!
Get roasting
Next time you light the grill, throw an eggplant in foil and roast it up as you make your burgers. It’s an easy way to try this recipe out. In fact, that’s how I first made it. If you’re into apps like I am, check out Mama’s Salsa and this Creamy Avocado Dip. Either of these salads could be fun appetizers: Broccoli Cabbage Caesar Salad or Tomato Avocado Cilantro Salad. And if eggplant is one of your favorite veggies, I highly recommend making these No Fry Eggplant Stacks or this Lemon Eggplant. As always, let me know how your Baba Ganoush comes out by leaving a comment below. Enjoy! Buen provecho!
Baba Ganoush (Roasted Eggplant Dip)
Equipment
- Food processor
Ingredients
- 1 large eggplant, stem removed
- 2 cloves of garlic
- 2 tbsp tahini
- ¼ tsp cumin
- juice of 1 lemon
- small handful of flat-leaf parsley, stems removed (set a few aside for a garnish)
- salt to taste
- 2 tbsp extra virgin olive oil (use more or less depending on desired consistency)
- pinch of paprika (smoked or sweet depending on your preference) garnish
Instructions
- Preheat the oven to 450 F. Using a sharp knife, poke about 15-20 holes all around the eggplant and wrap tightly in tin foil. Roast until very tender and the skin is collapsing, about 35-40 minutes. Alternately you could roast your eggplant on the grill, just be aware of the temperature (often it is higher than the oven) and you’ll have to adjust the cook time accordingly (see note below).
- Carefully open up foil and let the eggplant cool for a few minutes. Once it is cool enough to touch, remove the skin (it should peel off quite easily) and place the flesh of the eggplant in a colander to let any moisture drip out.
- Fit a food processor with the metal blade. With the machine running, drop the garlic cloves though the feeding tube (this will help them to mince evenly). Stop the machine and scrape down the sides. Add the rest of the ingredients except for the olive oil to the work bowl, pulse 3-4 times and then scrape down the sides. With the machine running, stream the olive oil through the feeding tube until you’ve reached your desired consistency. Taste and adjust seasoning.
- Spoon into a serving bowl. Drizzle some olive oil on top, then dust with paprika and garnish parley leaves (this is totally for looks, but will make you feel like a pro, so I recommend going for it!). Serve with tortilla chips, pita wedges, sliced veggies or use as a spread on sandwiches.
Notes
- I’ve found that even if you “over cook” the eggplant, this still comes out great. You want the eggplant nice and tender, so if you’re not sure, cook it for a few extra minutes.
- I often double this recipe to have some extra for a sandwich spread the next day.
