baba ghanoush

I’ve really been on a roll with the summer veggies, huh? (Tomatoes, leeks and now eggplant!)
I’m a little weird about eggplant. Sometimes I like it and other times, well, when its kind of soggy, I’m just not a fan.

I love it in the form of punjab eggplant  (an Indian dish), I still dream about this miso eggplant I had at a little sushi joint in LA and I find baba ghanoush to be really enjoyable – most of the time. (It all depends where it is coming from and who is making it.)

I wouldn’t consider baba ghanoush easy to make, but that is mainly because I found the whole process of removing the flesh from the seeds and skin kind of annoying. Ok, fine, it really isn’t that hard. :)

I love to serve it with warm pita and raw veggies but I must say that the combination hummus + baba ghanoush + tapenade + cucumber in a warm pita is out of this world! Try it!

Baba Ghanoush

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

  • 2 medium eggplants
  • juice from 1/2 lemon
  • 1/2 cup plain greek yogurt
  • 2 cloves garlic, minced
  • 1/4 cup parsley, chopped
  • salt to taste (smoked sea salt is best!)

Instructions

  1. Heat grill to medium.
  2. Prick the eggplant with fork all over.
  3. Grill, turning eggplant on a regular basis for about 10-15 minutes until charred.
  4. Turn down heat and cook for another 5-10 minutes.
  5. Let cool.
  6. Remove flesh from skin and seeds and place in bowl.
  7. Roughly chop eggplant and place back in bowl.
  8. Combine with lemon juice, yogurt, garlic, parsley and salt.
  9. Serve with warm pitas and raw veggies.
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Comments

  1. says

    I’m so with you on the eggplant thing…sometimes I like it…sometimes not! I do love Baba Ghanoush and would love to try this recipe, especially with all the other yummy stuff. I have found Udi’s gluten-free pizza crust (baked and brushed with olive oil) to be a good gluten-free pita sub. Thanks for sharing!

  2. says

    What a coincidence – I just made baba ghanoush (my first time!) this weekend – I left the seeds in, actually, and it didn’t make the texture odd at all. Eggplant has been super tasty this summer – I’m so excited about all the eggplant recipes I’ve been coming across.

  3. says

    I loveee babaghanoush… almost as much as hummus (and that’s saying a lot!). This sounds so great… I’ve never made it home made!

  4. says

    Yum, I love baba ghanoush! I’m totally with you on the eggplant thing- I’m very picky about it because I don’t like the soggy/chewy texture it sometimes has. But any time you turn something into a dip I’m on board. ;)

  5. says

    I definitely go back and forth on eggplant too! This summer I haven’t been to into it but last summer I couldn’t get enough? This baba ghanoush looks awesome though, I’ve never tried making it myself and only had it out in restaurants, great job and yum! My fave eggplant dish is probably ratatouille, love that stuff.

    • Emily says

      Baking is fine! It will be missing that smoky flavor, but you could add some smoky flavor with smoked sea salt or a touch of liquid smoke. :)

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