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  • Baba Ghanoush
  • Baba Ghanoush
  • Baba Ghanoush
  • Baba Ghanoush
  • Baba Ghanoush
  • Baba Ghanoush

Baba Ghanoush

Food | May 20, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.50 out of 5)
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  • 90 Minutes
  • 2 cups
  • Easy

This baba ghanoush recipe never fails to impress. It’s easy to make and I know you’ll enjoy the subtle but distinct flavourings of this staple of Middle Eastern cuisine.

You’re also going to love the many interesting ways you can enjoy baba ghanoush. Here are some of my favourites:

1) Spoon baba ghanoush onto warmed pita bread or slather it onto thick-cut toasted baguette – this dip seems to almost melt on warmed breads.

2) The next time you make scrambled eggs, add a generous helping of baba ghanoush to your plate. It adds a rich flavour that compliments the eggs perfectly.

3) Grab some fresh vegetables from the fridge and when hunger strikes serve them up with a dollop or two of the baba ghanoush. Creamy + crunchy = goodness!

You can ramp up the flavours as I have, by using roasted garlic and by toasting and then grinding cumin seeds. As in all our recipes, we suggest using fresh, organic vegetables. For this recipe, try to find organic tahini. Yes, you will taste a difference.

Baba Ghanoush can be refrigerated in an airtight container for up to five days, but it never lasts that long at our place.

Judging by the compliments I always receive, this recipe is a keeper!

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Ingredients & Amounts

  • 3 medium sized eggplant, washed
  • 1 bulb of garlic, roasted
  • ¼ cup organic tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh-ground black pepper
  • rough-chopped flat-leaf parsley for garnish
  • rough-chopped flat-leaf parsley for garnish
  • drizzle of extra virgin olive oil

Instructions

  1. Preheat oven to 400°F. Rub a small amount of olive oil over each eggplant and place onto a parchment-lined baking sheet. Roast in oven for 1 hour, quarter-turning eggplant every 15 minutes.
  2. Trim tips off cloves of one head of garlic. Place onto a square of aluminum foil, drizzle with oil and add salt and pepper. Seal foil into tent shape and roast at 400°F for 45 minutes.
  3. Toast cumin seeds in a skillet on medium-high heat until fragrant and toasted. Allow to cool and then grind.
  4. Remove eggplant from oven and allow to cool. Once cooled, peel away outer skin transferring pulp into a colander resting in a bowl. Stir occasionally for the next hour to release liquid.
  5. Remove garlic from oven, allowing it to cool. Open foil wrap and carefully squeeze or spoon the roasted cloves from the garlic skin into a bowl and gently mash.
  6. Transfer drained eggplant, mashed garlic, tahini and lemon juice into a bowl and stir together. Add cumin and stir again. Add salt and pepper to taste.
  7. Garnish with rough-chopped parsley and a drizzle of extra virgin olive oil.

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Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. I looked for some music that reflects the middle eastern vibe of the recipe and remembered I have Lebanese Remix 2010 – Various Artists. You can enjoy this upbeat, somewhat funky album by going to iTunes.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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