Baba Ganoush Recipe

Middle Eastern cuisine has so many healthy recipes to choose from. Meats aside, all the recipes which come to mind are heavy on lentils and beans, fresh herbs, and ancient grains – perfect if you are looking for delicious and wholesome food.

Baba Ganoush or Baba Ghanoush is just one specific variety of what must be hundreds of different dips based around the flesh of roasted eggplant. This middle eastern recipe, popular in Egypt, is super simple. Roast or grill the eggplant over a flame if you have it, but the oven will do just fine, then you mash in fresh lemon juice, parsley, minced garlic, olive oil and salt and pepper to get a delicious and healthy dip or side to a fabulous meal of falafel, hummus, tabouli and pita. This dish is best made in the summer when the weather is hot and the eggplant is delicious and local. But screw that, sometimes a girl has a craving.

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Baba Ganoush

(2 cups)

2 large eggplants

1/2 lemon, juiced

1 clove garlic, minced

2 tablespoons olive oil

1 tablespoons parsley, minced

salt and pepper

Preheat oven to 400F. Wash eggplants and prick eggplants with a fork. Place on a baking tray and bake until shrivelled, turn halfway. It should take about 45 minutes.

Slit eggplants open and allow to cool, remove and discard skin and scoop flesh into a food processor. Scrap all the goodness out of the skin. Add remaining ingredients and process a few times (think like 10 seconds of pulses). Taste and correct for salt if needed. Best to leave it in the fridge for a few hours to let the flavours meld.