Sue's Baba Ghanoush Recipe
This Middle Eastern eggplant puree can be used as a dip with pita bread or served as a side dish. I like to add parsley to this dish. Just chop up the parsley with the other ingredients. It makes it look pretty and taste good! Enjoy!
If you a problem with too much garlic or lemon use homemade tahini paste (toast seeds in a 400 degree oven for 5 minutes. Place in VitaMix or food processor with 1/4 c sesame oil, salt to taste, process till smooth). Add more of this tahini to level out flavors. However, I love Mediterranean food for the garlic-lemon flavors so I found this to be awesome. I have been attempting to incorporate more Mediterranean foods in our diet and I love what it does for us!
This was a tad too tangy or maybe bitter for our liking. I would make it again next time I had an eggplant to use up, either scraping out the eggplant seeds and/or using less lemon juice.
Yum. Didn't have tahini so I used tsp peanut butter and about two Tablespoons of sesame oil. Probably would be better with tahini but yummy just the same.
Very bitter. Way too much lemon juice. Would make again but would cut down on the lemon juice
I made this exactly as stated. The garlic was overwhelming. I think next time I would try only 1/2 of what is called for. I could not get around the garlic taste (and I love garlic) so sadly I had to toss it. I gave it a 3 star beccause I think if adjusted right it may be good. I am a big fan of hummus and white bean dip and the concept here is the same.
This traditional recipe for the classic eggplant dip consists of baked eggplant with garlic, lemon juice, and tahini sauce.
A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
This classic smoky, garlicky Middle Eastern roasted eggplant spread is easy to make at home.