Baba Ghanoush is a creamy, classic Mediterranean eggplant dip that with a touch of sweetness makes a crowd pleaser!
I’m starting to notice a trend of dips and spreads in the last few blog posts. I promise you, I don’t eat like a rabbit. Well, maybe. Okay, MAYBE most of my meals have consisted of hummus and pita chips in the past few months, and I’ve allowed other types of dips in between. I promise I’ve been eating other things! Like oatmeal, and mangoes, and…wait, what if this is a dip and/or mono foods trend? Okay, maybe I need help.
But, how could I not want to just eat this kind of food only?? It will always answer the long lost protein question, and it tastes amazing. Take this baba ghanoush for example. I may or may not have bought a ton of eggplants and wondered what I would do with all of them, and this recipe may or may not have come out of that. Oops. But two roasted eggplants later, tahini (my new favourite addition to every sauce) and a touch of sweetness (sometimes eggplants are bitter!) you have a dip that as usual I couldn’t get my hands off of after we shot it.
And if this is a trend, I hope it’s hear to stay. I still have some more of this left over and plan to devou…finish it nicely today. But please, check your eggplants! Some are very bitter, which can ruin your dip, and to that I recommend adding a touch of sweetness, maple syrup or honey or even blended dates, and you’re back in business.
I’ve also gotten into the trend of adding a drizzling of olive oil on top of all dips and spreads (antioxidants?) and I’ve also been going a bit too crazy over olive oil. When I find a name for this obsession I will let you know, but something tells me it’s mediterranean food overload.
Pass the olives!
- 2 medium eggplants weighing about 2 pounds
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon cumin, ground (optional)
- salt to taste
- 1 tablespoon olive oil (optional)
- 1 tablespoon parsley, chopped (optional)
- 1/8 teaspoon smoked paprika (optional)
- 2 teaspoons maple syrup
- Preheat oven to 400F.
- Prick the eggplants a few times with a fork, place on a baking sheet and bake for about 30-40 minutes.
- When eggplants have cooled a bit, peel off the flesh and puree the insides with the tahini, lemon juice, garlic, cumin and salt. Taste and if needed, add sweetener, until it's reached your desired taste.
- Serve garnished with olive oil, and chopped parsley.
If you liked this dip, you’ll need this recipe for How To Make Tahini!
Love Eggplants? Then you’ll love this Almond-Crusted Baked Eggplant!
Want more dips? This Whipped Feta Dip with Garlic Pita Chips is a delicious snack!