Recipe: Baba Ghannooj


I’m on vacation this week, but wanted to share this easy summer appetizer. I’ll be back next Monday with a new recipe. Until then . . . what’s a lovely thing to do with summer eggplant? Roast it and make it into this Mediterranean/Middle Eastern dip that takes no time to put together. Serve with pita chips and some fruity white wine and you have a great little snack on a hot day. You may also know this dip spelled Baba Ghanoush.
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Servings: 4
Time: 10 minutes active; 30 minutes total
1 pound eggplant
2 garlic cloves, minced
2 tablespoons tahini (sesame seed paste)
2 tablespoons water
1/4 cup fresh lemon juice
1/2 teaspoon salt
1 tablespoon parsley, chopped
1 tablespoon extra virgin olive oil
1/4 cup onions, chopped
1. Cut off eggplant tops and prick several times with a fork. Roast 4 inches from a broiler or on the grill for about 20 minutes, turning to char on all sides. Let eggplant cool.
2. Meanwhile, mix together the garlic, tahini, water, lemon juice and salt. Place in a blender or food processor.
3. Most recipes ask you to peel the eggplant, but I don’t. I love the purple flecks throughout the dip and the burnt/roasted taste the skin imparts. Throw the eggplant, peeled or not, in the food processor. Blend thoroughly.
4. Spoon dip into and bowl and top with parsley, extra virgin olive oil and onions. Serve with warm pita chips.
Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.