Baba Ganoush requires a grill: False
Baba Ganoush requires a gas stove: False
Baba Ganoush can be made by anyone anywhere with access to a broiler: True
Have you ever looked at a recipe and rolled your eyes, thinking “yeah right, I’m never making that it’s way too complicated.” Welcome to the story of my life and the idea behind this blog.
I love simplicity and figuring out new, easy ways to make delicious eats – such as baba ganoush, one of my favorite Mediterranean dishes.
Baba ganoush is just basically eggplant blended up with lemon juice, tahini and sea salt. Typically you have to char the eggplant on a grill or over the flame of a gas stove. I currently do not have access to a gas stove, and while I have a grill I recognize some people don’t.
My solution: Slicing the eggplant into rounds and broiling it to get that roasty, charry goodness. The result? Time and energy saved, and it’s just as delicious as the traditional method if not better. Muahahaha, I love breaking the rules.
So, all you need for this dip is:
tahini (how to make your own)
Optional: fresh herbs. Totally unnecessary but great for an extra flavor boost + more color.
What’s it taste like? Uber creamy, decadent, slightly sweet and the perfect balance of savory and tangy from the lemon and tahini. It’s so lush and creamy you can hardly believe it’s vegan and doesn’t require gobs of oil.
Friends, if you’ve ever had baba ganoush this version might blow you away. Try it and let me know what you think. In the meantime, I think I’ll just face plant into this entire bowl.
- 1 medium or 3/4 of a large eggplant
- 1 large clove garlic, grated or finely minced
- 1 lemon, juiced
- 2 Tbsp Tahini
- sea salt
- Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
- olive oil (for roasting)
- Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
- Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
- Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
- Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
- Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
- Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.