How to Make Baba Ganoush

Do you ever look at a recipe and think “yeah right, I’m never making that — it’s way too complicated.”

You are busy, I get it, we are all busy, so my approach (whether when working with clients or creating a recipe on my blog) is simplicity. Figuring out new, easy ways to make delicious eats – such as baba ganoush, which happens to be one of my favorite Mediterranean dishes.

Baba ganoush is basically eggplant blended with tahini, lemon juice, garlic, and sea salt. Typically you have to char the eggplant on a grill but here is an even simpler way: slicing the eggplant into rounds and broiling it to get that roasty, char-like taste. This will save you time and energy, without compromising taste.

What does it taste like? Creamy, decadent, with the perfect balance of savory and tangy from the lemon and tahini. It’s so creamy you can hardly believe it contains NO oil.

If you’ve never tried baba ganoush, this version might blow you away.

Here is how you can whip-up delicious baba ganoush:

1 large eggplant
2 cloves garlic, minced
1 lemon, juiced
2 Tbsp Tahini (I use tahini made from whole sesame seeds, for better nutrition)
sea salt
Optional: 2 Tbsp fresh parsley

1. Preheat oven to high broil.
2. Slice the eggplant into 1/4 inch rounds.
3. Arrange on a baking sheet and drizzle with water (or olive oil if you prefer) and sprinkle sea salt. Roast for 8-10 minutes until the eggplant is softened and golden brown. Remove from oven, stack and wrap the rounds in foil to lock in moisture – for about 5 minutes.
4. Peel away the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
5. Add lemon juice, garlic, tahini, sea salt to taste and pulse until creamy. Add parsley last and pulse to incorporate. Taste and adjust seasonings as needed. Use extra parsley for garnish.
6. Serve with veggies or place in a glass jar and store in the fridge for several days.