The first time I heard someone say Baba Ghanoush, I was all Baba-whobie-whatie?
The first time I tried it was when I bought a plate of Greek food from a festival and ate the dip with some pita bread. It blew my mind with deliciousness and I was all, what is this, I must make this now. Upon hearing it was actually Baba Ghanoush, I was all, that’s it, no more judging a food by its name.
I read up about the dish on Wikipedia, and found that it is popular all over the middle east and can be made a variety of ways with all kinds of different spices. I’ve tested several variations of this recipe and have come up with something more addictive than humus, in my opinion that is. This recipe can serve 6-8 as an appetizer, but I can consume it all by myself in a couple of days. I eat it with pita chips, spread it on sandwiches, dip veggies in it . The possibilities are endless. It’s just so yummy, and healthy too.
It is also simple to make, just a few ingredients and time to let the eggplants roast and the onions caramelize.
On a side note…
A: Break out his safety goggles of course!
They have saved me many tears. If you don’t have any safety goggles lying around, it would be a good investment for you to make, unless you only buy wimpy onions, have eyes of steel, or enjoy chemically induced tears. Seriously, with safety goggles, you will be thankful for them every time you dice an onion.
Now back to Baba Ghanoush.
Slice eggplants in half and arrange face-down on aluminum foil coated in olive oil. Roasted eggplant is finished when a fork can pierce it and the inside easily squishes all the way down to the tin foil.
If you don’t have a blender, try mashing the eggplant. Let me know if that works for you. It is good served warm or room temperature. My favorite way to eat it is using Stacey’s Garden Style Pita Chips to dip in the warm mixture topped with a little shredded cheese .
- 2 medium sized eggplants
- 2 large onions
- 6 garlic cloves
- 1½ tsp cumin
- 2 tsp lemon juice
- 1 tsp cayenne pepper (optional for spiciness)
- 1 tsp salt
- 3 tbsp olive oil
- Grated Parmesan or Gouda cheese (optional)
- Preheat oven to 400 degrees F
- Cover Cookie sheet with aluminum foil and coat with 1 tbsp olive oil. Cut off eggplant stems then slice eggplant down middle, length-wise.
- Arrange halves on aluminum foil and bake 1 hour, until skin pierced with fork and insides soft.
- While eggplants bake, dice onion and mince garlic then sautee in 2 tbsp olive oil on medium/low heat until caramelized, about 50 minutes.
- Turn off heat to pan. Add lemon juice, cumin, salt, and cayenne pepper. Mix well then add to blender.
- When eggplant done, remove skins and add to blender.
- Blend for no more than 10 seconds. The baked eggplant need to be broken up, but when mixture is too pureed, there is not enough texture.
- Top warm mixture with grated cheese and serve with pita bread or chips.