Last week my friend from school spent a few hours teaching me some of her traditional Middle Eastern recipes, and I’m excited to share one of them today: easy baba ghanoush. The funny thing is, I hadn’t had baba ghanoush until 2 weeks ago, and I had it on a cruise of all places! It was lunchtime and I was navigating the eating options, trying to find something healthy. I got some greens and cucumbers at one “station” and was looking for some guacamole when I stopped at a Chicken Shwarma station. I spotted pickled vegetables (YUM) and baba ganoush. I didn’t even know what was in it, but they confirmed that it was gluten- and dairy-free. And the rest is history!
Flash forward to this week when Nancy (my friend) asked what I’d like to learn, and suggested a few dishes. When I asked about baba ganoush, her reply was that it’s really easy. And I’m here to tell you that not only is it really easy, but it’s also reaaaalllly good. I am totally adding this to my weekly rotation. Read on for how to make baba ganoush, how to serve it, and more!
How to serve baba ganoush
Nancy’s family likes to serve it alongside kabobs, with fish, or even enjoy it for breakfast. She also shared that she puts walnuts in it and lets it sit overnight, helping the walnuts moisten a bit. I need to try this!
And seriously. I know this doesn’t look like much, but it was the bomb.com served with simple raw vegetables. Yum!
Ingredients/tools to make baba ganoush
This really is one of those recipes that you can throw together while doing something else. If you need an easy app, this could be just the thing! You just need to allot for baking time for the eggplant. Other items you’ll need:
- Tahini. This creates the smooth consistency and also adds depth and thickness to the recipe. I also like to use it in making hummus, and oftentimes even just drizzle it on roasted vegetables.
- Fresh squeezed lemon juice. If you have a juicer, you can totally use this – but I like this stainless one and this handheld version with multiple sizes, too. Super easy to clean up.
- A mortar & pestle set. I use this to grind spices and also sometimes herbs, but it is fabulous for grinding garlic as it releases the oils and flavor. If you don’t have one, you can certainly dice your garlic, but I find this a great way to really add that flavor depth to baba ganoush.
Now let’s get on to the recipe!
- 1 medium - large eggplant
- 1/4 tahini
- 1 small lemon juiced
- 1/2 teaspoon or more to taste salt
- 1/2 garlic clove ground in a mortar & pestle
- olive oil before serving
Preheat oven to 350 degrees. When heated, place eggplant on a baking sheet or in a pan and roast 60-70 minutes. When you touch it with a fork, it will look indented if fully cooked.
Remove eggplant and, when cool to touch, cut down the middle. Scoop out innards with a fork and place roasted eggplant in a medium-sized bowl. Mix vigorously with fork, breaking apart chunks.
Add tahini, lemon juice, salt and garlic and mix well. Taste and adjust salt or garlic as needed.
Before serving, drizzle top with olive oil.
Are you already a baba ganoush fan? If so, how do you enjoy it?
Posts may contain affiliate links. Products purchased through an affiliate link have the same costs, but Easy Real Food will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!