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July 13, 2019
served with Fit n' Light Buckwheat Crispbread
Baba ghanoush requires a grill: FalseBaba ghanoush requires a gas stove: FalseBaba ghanoush can be made by anyone anywhere with access to a broiler: True
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:
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.
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