FREE SHIPPING ON ORDERS OVER $45

PERMISSION TO EAT THIS SIMPLE BABA GHANOUSH FOR BREAKFAST, LUNCH AND DINNER: GRANTED

July 13, 2019

PERMISSION TO EAT THIS SIMPLE BABA GHANOUSH FOR BREAKFAST, LUNCH AND DINNER: GRANTED

served with Fit n' Light Buckwheat Crispbread

Baba ghanoush requires a grill: False
Baba ghanoush requires a gas stove: False
Baba ghanoush can be made by anyone anywhere with access to a broiler: True

Hooray!!!

Have you ever looked at a recipe and rolled your eyes, thinking, “Yeah, right! I’m never making that! It’s way too complicated!” Welcome to the story of our life and the idea behind this recipe.

In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic and salt. We found that adding a tiny bit of ground cumin, smoked paprika and fresh parsley takes it to the next level.

This baba ghanoush is:

Fluffy
Flavorful
Wholesome
Satisfying
Easy to make
+ Super tasty

 

INGREDIENTS

  • 1 large eggplant
  • ¼ cup tahini
  • 2 cloves of garlic
  • 2 tbsps of lemon juice
  • 2 tablespoons chopped fresh parsley, plus extra for garnish
  • 1/3 cup extra virgin olive oil, plus more for brushing the eggplant and garnish
  • ¾ tsp salt, to taste
  • ¼ tsp ground cumin
  • pinch of smoked paprika, for garnish
  • pomegranate seeds for garnish

 

INSTRUCTIONS

  1. Wash the eggplant. Halve the eggplants lengthwise, salt generously and lay them flat over a few layers of paper towels for at least 1/2 hour or up to 1 1/2 hours. When you’re ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible. This done, you’re ready to cook.
  2. Line a large baking sheet with parchment paper to prevent the eggplant from sticking to the pan.
  3. Brush the cut eggplant sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
  4. Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a baking sheet. Broil, turning occasionally, until charred on all sides and completely tender. Eggplants should be very tender when cooked. Test near the stem and bottom ends; if a toothpick or skewer meets any resistance, continue cooking.
  5. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes.
  6. Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
  7. Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, cumin plus more lemon juice if desired.
  8. Transfer to a serving bowl, drizzle with olive oil and garnish with smoked paprika, parsley and pomegranate seeds. Serve with warm Buckwheat Crispbreads.

 

PRO TIP: What is the trick to a perfectly tasting eggplant? To salt the eggplant before cooking it. As bizarre as this method may sound, it has never failed us. Salt will help to draw the bitter liquid out from the eggplant while simultaneously seasoning the eggplant from the inside out. It also helps the eggplant pieces stay more shapely and become tender during cooking instead of becoming water-logged and soggy.

DO AHEAD: Dip can be made 3 days ahead. Store in an airtight container in the refrigerator. Let baba ghanoush warm to room temperature before serving.



Leave a comment