Ever since I returned home from Turkey, I have been making Baba Ganoush. I love the smoky, nutty, rich flavor that encompasses the eggplant dip. DELICIOUS!Baba Ganoush : Mediterranean Eggplant Dip

Baba Ganoush is one of my favorite dishes to eat. Smoky, creamy, healthy, and easy to make!  When I was in Turkey a few  years ago, I ordered it every chance I got.  I was SO fortunate that I was able to learn from a woman a befriended there how to make it.  I have been enjoying it ever since. I am in love with the nutty, rich flavor this dip boasts. It uses only a few simple ingredients and is really healthy.  I like to eat it with pita chips or slices! Crunchy veggies such as cucumbers and carrots are great to dip too.  Ahhhhhhh…. brings me back to Anatolia……

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Here’s what you need:

  • 1 medium-sized eggplant
  • 3 tablespoons of tahini (sesame paste)
  • 1/2 teaspoon of sea salt
  • juice of a  freshly-squeezed lemon
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon olive oil
  • 1/4 cup chopped flat-leaf parsley or cilantro leaves

Here’s what you do:

  1. Preheat a grill to a medium-hot temperature. I use a gas grill.  I want the eggplant to get slightly charred by the flames.
  2. Prick the eggplant with a knife in several places and place on the grill rack 4 to 5 inches from the fire.
  3. Grill, turning frequently, until the skin blackens and blisters and the skin caves in.  This will be after about 15-20 minutes.  It doesn’t look all that pretty, but the charred, smoky flavor of the eggplant is a key factor in the dish.Ever since I returned home from Turkey, I have been making Baba Ganoush. I love the smoky, nutty, rich flavor that encompasses the eggplant dip. DELICIOUS!
  4. Remove from the grill and let cool slightly. When it is cool enough to touch,  peel off and discard the skin. The flesh should come off very easily.  I put it right into my Ninja Kitchen System food blender.Ever since I returned home from Turkey, I have been making Baba Ganoush. I love the smoky, nutty, rich flavor that encompasses the eggplant dip. DELICIOUS!
  5. Add the tahini, the garlic, the lemon juice, olive oil, and salt and pulse to puree to the consistency you desire.  I like it to be rustic, which means blended, but not silky smooth.
  6. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  7. Place in a serving bowl.  Sprinkle a small amount of smoked paprika, and garnish with flat-leaf parsley if desired.

Serve with pita, vegetables, or eat it on its own!  You will not be disappointed!

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9 Comments on Baba Ganoush : Mediterranean Eggplant Dip

  1. Thanks for sharing this recipe! This is one of the few ways I like eggplant. Thanks for linking up at the Weekend Blog Hop at My Flagstaff Home!

    Jennifer

  2. This is one of my favorite eggplant dishes. We have a Turkish restaurant here that makes the best baba ganoush. Your recipe is featured at this week’s Funtastic Friday. Thanks for linking up with us:-)