Lebanese Baba Ganoush is delicious nestled in on a plate with meat and chicken or as a dip or condiment. If you have access to a grill or fire pit, grilling the eggplant is the way to go. The smoky flavor of the eggplant really makes for a show stopping Baba Ganoush. If not, roasting in the oven is fine as well. Either way, rest assured it’ll quickly disappear from your table. This dish would be a delicious part of your Succot meal or Shabbat luncheon. Super healthy and easy to make in advance. Click here for our other Lebanese recipes.
Makes about 4 cups
Ingredients
- 2 large eggplants
- 2 garlic cloves, finely minced
- 1/4 cup tahini
- juice of 1 lemon
- 2 tbsp olive oil + extra for drizzling over the finished dish
- 1 tsp of Lebanese 7-Spice* or cumin & smoked paprika
- salt to taste
- 1 tbsp of pine nuts, toasted (optional garnish)
Instructions
- Grill the eggplants whole on medium heat, rotating occasionally, until they are soft (about 45 minutes). Alternatively, roast them in the oven. Rub a little olive oil on the eggplants and roast them in a 425 degree oven on a unlined baking sheet for 40-50 minutes (flip over after 20 minutes) until soft. Split cooked eggplants and scoop out the flesh. Discard exterior
- Put eggplant flesh in bowl and add garlic, lemon juice, tahini, olive oil and salt. Pulse in a food processor until smooth. Add a little more lemon juice or water to thin out if necessary
- Serving Suggestion: pour a small pool of olive oil in the middle and top with toasted pine nuts
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