Eggplants can be transformed into a hummus-like spread that can add healthful flavor to many dishes. Mostly used as an appetizer, the recipe originated from the Far Eastern region of the Mediterranean.
There are many different ways to prepare this popular dip/spread, but the base always begins with 3 staples: Roasted Eggplant, Tahini, and lemon juice. It has slightly less calories than Hummus, and offers great nutritional value.
Baba Ghanoush on Grilled Italian Bread
A savory Middle Eastern dish.
Written by GourmetMariChef. Alternatively the Eggplants can be roasted on the grill.
- 2 washed eggplants, pricked in a few spots
- ¼ c. tahini
- 1 finely chopped clove of garlic
- ½ a lemon, juiced
- ½ tsp. salt
- 1-2 tbsp. finely chopped parsley
- 1 tsp. extra virgin olive oil, some crushed red pepper
preheat oven to 375°
- Roast the Eggplants in the oven for 30 minutes. Turn on the broilier for 5 minutes and let the skin char a little on all sides, giving them that all-important smokey flavor.
- Return the eggplant to the oven for 15 more minutes to finish cooking until very soft.
- Remove from the oven to cool.
- Peel the skin off the eggplants and discard. You can squeeze out the water or place in a sieve to drain.
- Chop the eggplant and place in a blender
- Add the tahini, garlic, lemon, salt and parsley and pulse until smooth but still chunky. This step can be done by fork mashing if you prefer a chunkier consistency.
- Place the pureed eggplant in a serving dish, garnishing with the extra virgin olive oil and if you prefer, crushed red pepper. Serve on toast, pita’s, or chips and garnish with sliced cherry tomatoes and olives. It is great on flatbread with pizza style toppings.