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Baba ganoush is a traditional middle eastern dish made from roasted eggplants. It is commonly eaten as a dip similar to hummus with pita or naan bread, but can also be eaten as a topping for roasted lamb or chicken. Was randomly craving this dish recently and decided to try making my own! This was a quick and easy recipe and can be a great intro to middle eastern cuisine if you haven't tried it yet! Recipe adapted from The Endless Meal.

Cook Time: 45 minutes

Difficulty: ★☆☆☆☆



  • 2 globe eggplants

  • 3 tablespoons tahini

  • 3 tablespoons fresh lemon juice

  • 1 clove of garlic

  • salt to taste

  • Toppings: olive oil, pomegranate seeds, parsley



1. Preheat oven to 425 degrees F. Pierce eggplants with a fork a few times then place on aluminum foil lined baking sheet. Roast eggplants for 30 minutes and turn them halfway through. Can grill on open fire or use broil setting for a few minutes for maximum roasted flavor and until pulp is soft.

2. Peel eggplant skin and discard. Place remaining eggplant pulp in blender or food processor.

3. Combine with tahini, lemon juice, garlic, and salt to taste then blend. Can add a tablespoon of olive oil to blender if you prefer a more creamy texture.

4. Let baba ganoush rest in the fridge for at least 2 hours before serving. Then can top with pomegranate seeds, olive oil (or truffle oil), and minced parsley.



This was a quick and easy recipe to follow! Most of the time required was for the roasting, otherwise it took only a few minutes to blend all the ingredients together. Baba ganoush is not as popular as hummus, but its one of my favorite middle eastern dishes! This dip works well in the winter time when fresh pomegranates are available, but can also be good in the summer with grilling season! The overall number of aprons we give this recipe is...


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