Baba Ghanoush


I’ve been on a hummus kick for the last few months and decided it was about time to change it up.  When I was shopping the other day and saw a massive eggplant I knew it was time to make a batch of baba ghanoush.  Eggplant roasted over a flame always give the best smokey flavor but it is still not grill season and I had no desire to deal with the stove top.  So into the oven the eggplant went.  I roasted it for an just over an hour, I had a huge eggplant, and blended it with olive oil, tahini, lemon juice, dried parsley, and salt.  I skipped the garlic for a more mellow version and it turned out delicious.  Silky smooth.

As you can see in the picture below I enjoyed a bowl with some fresh veggies.  Those who know me know I steer well clear of any peppers or cucumbers.  They give me indigestions in the form of burping the flavor for 24+ hours after eating them.  This has plagued me for over 7 years now and I have no idea what switched as I used to eat them all the time.  But I’ve been craving raw veggies and figured it was time to give them another go ahead.  I bought a crisp yellow pepper and a seedless cucumber.  I was smart enough to eat a digestive enzyme before enjoying this meal and chewed my food extremely well.  So far so good.


Baba Ghanoush

  • eggplant
  • olive oil
  • 2 tablespoons tahini
  • 2-3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried parsley
  1. Preheat oven to 400°.  Prick eggplant skin with a fork and coat lightly with olive oil.  Place on a foil lined baking sheet and bake 45 minutes to an hour until the skin is wrinkled and deflated.  My eggplant was huge so I cooked mine for over an hour.  Remove from oven and cool slightly.  Peel skin and place flesh in a bowl.  Allow to cool and drain out the liquid.
  2. To the eggplant add a few tablespoons of olive oil, tahini, lemon juice, salt, and dried parsley.  Blend with an immersion blender until creamy and smooth.

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