Baba Ganoush Recipe: Homegrown and Delicious


We’re so very grateful for a bumper eggplant crop this 12 months. But after prepping and freezing ten meals price of eggplant Parmesan, I wanted a brand new method to make use of up the final of my eggplant harvest.

With a lot of household gatherings in my future, I assumed what higher method than to make a scrumptious and homegrown appetizer that I can serve to my household and buddies.

Similar to hummus, at it’s core baba ganoush is nothing greater than eggplants, tahini, olive oil, garlic and some lemon juice. But after discovering some inspiration here and here, I added some parsley from the backyard, cumin and a contact of paprika. Fantastic!



To Tahini or Not to Tahini… That is the Question

Traditionally baba ganoush requires tahini, however I didn’t have any. Eggplants, garlic, parsley and the others, however no tahini. What’s a lady to do? I made a decision to craft a substitute utilizing natural sunflower seeds and toasted sesame oil versus touring 25+ minutes to the closest grocery retailer. Thankfully it turned out completely and was fairly scrumptious.

This recipe requires 1 / 4 cup of tahini, however you’ll be able to substitute any nut or seed butters (sunflower, cashew, almond and many others.) But word that butters with robust flavours might take over the roasted eggplant flavour. If you select to make a sunflower seed substitute I’ll share what I did:

  • 1/4 cup of sunflower seeds (natural if you will discover it)
  • 1-2 tbsp of toasted sesame oil
    • Start with 1 tbsp and add extra if needed
    • The sesame oil provides an exquisite flavour and carefully mimics tahini

Some Recipe Notes

Many recipes name for grilling your eggplant, however I discovered roasting it labored nice. The smoked paprika within the recipe helps so as to add the smokey flavour you’d get from grilling your eggplants. But when you choose roasting please be happy to take action.

Don’t skip the salt. I do know it may be very tempting for people attempting to scale back their salt consumption, however eggplant can typically style bitter and the salt helps to chop that bitter flavour.

Now let’s get cooking…


Simple to make, but scrumptious, this baba ganoush makes a superb appetizer or unfold for sandwiches and wraps.

Simple to make, but scrumptious, this baba ganoush makes a superb appetizer or unfold for sandwiches and wraps.


  • 2 lbs


  • 2-3 cloves


  • 2 tbsp

    lemon juice

  • 1/4 cup

    tahini or appropriate substitute

  • 1/4-1/3 cup

    olive oil start with 1/4 cup and add extra to succeed in your required texture

  • 3 tbsp

    chopped contemporary parsley 1 tbsp if dried

  • 3/4 tsp

    high high quality salt I choose Himalayan sea salt

  • 1/4 + 1/8 tsp


  • 1/8 tsp

    smoked paprika plus a contact extra for garnish



  1. Preheat your oven to 425° Fahrenheit. Slice your eggplants lengthwise and brush calmly with olive oil. I positioned mine flesh facet up and they roasted splendidly. If you want to place them flesh facet down I’d recommend lining your baking tray with parchment paper to stop sticking.

  2. Roast your eggplant for 35-40 minutes (chances are you’ll want as much as 45 minutes when you use one giant eggplant). They will probably be fairly brown on prime (flesh facet up) or the skins will start to break down (flesh facet down). Set them apart for a couple of minutes till they’re cool sufficient to deal with.

  3. Using a spoon, scoop out all of the flesh and switch to a tremendous mesh strainer (positioned over a bowl to catch the drippings). We wish to take away as a lot moisture from the eggplants as doable. Allow them to take a seat within the strainer for 10 minutes or so.

  4. Transfer eggplant, lemon juice, tahini (or substitute) and garlic to a food processor. Pulse till largely clean. Please word that this may be performed in a bowl with a fork as nicely… you simply want a bit extra elbow grease.

    Start with 1/4 cup of olive oil and pulse till clean. Add extra olive oil as you want to succeed in your most well-liked texture/consistency. Add in salt, cumin, paprika and chopped parsley and pulse till all substances are included.

  5. At this level style your baba ganoush. If you prefer it with extra “zip” add extra some lemon juice. If it is nonetheless a contact bitter add one other sprint of salt.

  6. Transfer to jars or bowls, mud with paprika and some parsley as a garnish. Enjoy! This recipe freezes fairly properly and makes fairly a bit so I recommend freezing half and get pleasure from it later.


Serve with uncooked veggies, tortilla chips, warmed pita slices or as a condiment on sandwiches and wraps.

I hope you get pleasure from your baba ganoush as a lot as I do.

P.S. Please pin for future reference and to share within the eggplant love 😉


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