Baba Ganoush

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Baba Ganoush

Hello,

It has been awhile since I have posted, but I am still cooking up a storm. It is good to be back and hopefully I can continue to inspire people to create and bring love to their families. For my return I have taken one of my favorite dips that I like to keep on hand during the week that is packed full of flavor and is a lot healthier than other alternatives. Baba Ganoush is a roasted eggplant dip that really can be turned into any flavor. For this recipe I will give you the basics and then tell you some additives that will spice it up. I remember the first time I had this Baba Ganoush, I was having shabbat lunch at my Rabbi’s house and this brownish dip came my way. As always I will try everything so I took a small scoop and put it on my plate and dug in. It had a nice caramelized flavor with lots of garlic and lemon. I defiantly ate more than half of the bowl after that with challah!

Ingredients:

1 Large eggplant

1 large white onion

6 cloves garlic

2 lemons zest and juice

1/3 cup Robust Extra Virgin Olive Oil

1/2 cup chopped fresh parsley

pinch of red pepper flakes

1 teaspoon turmeric

Salt

Additives to Consider:

Jalapeno + Cilantro

Thai Chili and ginger

Basil and Sun-Dried Tomato

Slice the Egg plant into 4 large chunks or smaller. The smaller you cut it the more char you will get, however chop all veggies the same size to cook evenly. Slice the onion into 4 pieces. leave the garlic cloves whole. I put all this in a bowl and drizzle generously with olive oil and add a hefty pinch of salt. I massage the oil into it all and then add to a foil lined sheet pan. You can also just toss it all on a pan and drizzle oil and mix on there. Crank the oven up to 525 degrees on broil. Add the pan close to the top of the oven about 6 inches from the top. Let this roast until all the veggies are golden brown with hints of char on the edges. Let this cool and add it to a food processor with the turmeric and parsley (here is where you would add any additives). Drizzle the olive oil and lemon juice in as you puree until slightly smooth. Taste the mixture and add salt as needed. I finish the top with lots of olive oil and lemon zest.

You can store this in the fridge for a snack up to a week. enjoy with pita chips, carrots, celery, or my favorite toasted challah.

Eat, Enjoy, Indulge!

Shawn

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