Baba ghanoush

Posted on Jan 13 2015 - 3:01pm by Andrea     Print This Post Print This Post

Baba ghanoush is a traditional middle eastern dish – if you’ve ever enjoyed a meal at a falafel stand, chances are you’ve familiar with it! But did you know that, (according to Wikipedia), “babaghanoush” translates roughly to “pampered papa” or “coy daddy?” This may be referring to the dynamics of a royal harem…oh my!!

Baba ghanoush is, in most iterations, vegan by default. My original recipe uses the magic of silken tofu to thicken the texture and help you get more baba for your buck.

This easy, no-hassle spread makes a great dip for veggies or chips and is ALWAYS a big hit at sports-watching parties. I made sure to have the recipe up in time for Super Bowl 49. People will be so hooked on the taste that they won’t even realize how much healthier it is than more traditional choices like sour cream or nacho cheese dips. Obviously it also pairs perfectly with middle eastern cuisine like falafel, chickpea salad, or grilled veggies. Or, try it on something totally unique – leave me a note in the comments saying what YOU think babaghanoush goes great with!

*****

Prep time: 5 minutes ~ Cooking time: 40 ~ Serves: 6

Preheat oven to 350 degrees.

Wash, remove ends, and slice into two lengthwise:
     1 eggplant

Brush with:
     2 T olive oil

Cut and brush eggplant

Bake for 40 minutes.

In a blender, combine:
     1 package silken tofu (any firmness), approximately 12 oz.
     1 clove fresh garlic, mashed
     3 T tahini
     2 t lemon juice
     1 t dried parsley
     1/2 t salt
     1/4 t pepper
     1/4 t cumin
     3/4 t liquid smoke (optional, but highly recommended)

Blend until thoroughly mixed.

Blended tofu mixture

Once eggplant is cooked, chop and mix manually into the tofu mixture. Blend again until well combined and smooth.

Serve topped with:
     a few chopped fresh basil leaves (optional)

Finished product!

Finished product!

Baba ghanoush

And, just for fun, how about an original artistic rendering of baba ghanoush; looks good enough to eat, don’t you think? 😉 carolsteinberg.com

“Garlic, Eggplant” by Carol Steinberg

~~~~~

Text-only version:

Prep time: 5 minutes ~ Cooking time: 40 ~ Serves: 6

Preheat oven to 350 degrees.

Wash, remove ends, and slice into two lengthwise:
   1 eggplant

Brush with:
 2 T olive oil

Cut and brush eggplant. Cook for 40 minutes.

In a blender, combine:
     1 package silken tofu (any firmness), approximately 12 oz.
     1 clove fresh garlic, mashed
     3 T tahini
     2 t lemon juice
     1 t dried parsley
     1/2 t salt
     1/4 t pepper
     1/4 t cumin
     3/4 t liquid smoke (optional, but highly recommended)

Blend until thoroughly mixed.

Once eggplant is cooked, chop and mix manually into the tofu mixture. Blend again until well combined and smooth.

Serve topped with:
     a few chopped fresh basil leaves (optional)

2 Comments so far. Feel free to join this conversation.

  1. Oca June 29, 2015 at 2:39 am - Reply

    I never realized how polpuar Baba Ghanoush is. I just posted my own but using a canned version with a very smokey flavor. I learned from reading one of the other posts that you have to prick the eggplant with a fork so it doesn’t explode in the oven. That happened to me once too, many years ago with a potato. What a mess to clean up! Live and learn I always say. They don’t always tell you these things in a cookbook!

    • Andrea June 29, 2015 at 12:20 pm - Reply

      Ha ha oh no! Exploding potato alert!! 😉 Yes, we cut ours first so it can cook all the way through and not explode. Happy snacking! Xo

Leave A Response