Weekly Recipe: Baba Ghanoush

Posted by Rebecca Shrimpton on

We love making delicious food meant for sharing, and there's nothing quite as sharable as a good dip.This week we picked baba ghanoush. Often referred to as hummus's cousin, this Levantine dish is composed primarily of roasted eggplant. There are various ways to create this dip; some recipes create extra creamy concoctions using mayonnaise, while others present the traditional variation including only the key ingredients of eggplant, tahini, garlic, and lemon juice. We decided to try out a more authentic recipe for both taste and health (mayo doesn't have to be in everything). We served our dip with whole wheat pita and topped it with a little sprinkle of black sesame seeds for presentation.  



- 1 large eggplant
- 1/4 cup tahini
- 3 cloves of garlic
- Juice of half a lemon


-Take one huge eggplant and prick a few holes in it so that it doesn't explode and put it in a 400-450 degree oven on a baking sheet for about 45 minutes
- Cut the roasted eggplant down the middle and scoop out the flesh into a mixing bowl
- Mix the garlic and eggplant in a food processor, creating a smooth mixture
- Stir in the tahini and lemon juice
- Feel free to add salt, pepper, or olive oil to taste

Share this post

← Older Post Newer Post →