Baba Ganoush

Baba Ganoush
Baba Ganoush
Translation....Hummus Made With Eggplant
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  1. 1 purple eggplant, cubed, skin on
  2. 1/4 cup olive oil
  3. 1/4 teaspoon pink Himalayan salt and pepper or more to taste
  4. 4 cloves garlic, peeled (roasted with the eggplant for a milder garlic flavor)
  5. 1/4 cup sesame seeds
  6. Juice of 2 lemons
  7. 2 teaspoons cumin
  8. 2 Tablespoons fresh parsley, chopped
  9. 1/4 cup kalamata olives, diced (spiced olives recipe works great here)
  1. Preheat oven to 450 degrees
  2. Put cubed eggplant on a cookie sheet lined with parchment paper/baking mat
  3. If roasting garlic add it to the eggplant
  4. Drizzle olive oil over the eggplant, sprinkle with salt and pepper
  5. Bake for 20 minutes or until golden brown
  6. Remove from oven and let cool
  7. In a Vita-mix or blender, add the eggplant and all the olive oil that is left on the parchment paper (you may have to use a spatula), garlic, sesame seeds, lemon juice and cumin
  8. Option: you can add 1/2 the olives to be blended or use them all for garnish
  9. Blend until smooth
  10. Use a spatula to transfer it into a serving bowl
  11. Garnish with fresh parsley and diced olives
  1. The olives in this recipe are the “flavor” of the Baba Ganoush, so they can be substituted with other popular hummus flavors: roasted red pepper, spicy jalapeño, etc.
  2. In hummus the base is a chickpea, which is a legume. Baba Ganoush’s base is eggplant, which is a vegetable full of goodness!
  3. This dip is served best with fresh colorful vegetables. It is wonderful spread on crackers or added to a sandwich or burger.
The Keyes Ingredients

Posted on

June 10, 2014

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