Baba ghanouj is incredibly easy, incredibly delicious, and almost unbelievably healthy. It’s so easy to roast up an eggplant and throw it in the food processor with a few ingredients, but it yields an explosion of flavor. Though it’s possible to switch up the flavor of baba ghanouj by adding cumin or other spices, I decided to leave this as simple as possible. It really allowed the flavor of the roasted eggplant and fresh parsley to shine.
Classes start again this afternoon so I was looking for something yummy but healthy to snack on this week while studying, and this is absolutely perfect for that. Since I’m taking a couple of classes held in the evening this year, my schedule is going to be a little different than I’m used to. I’m hoping I can fall into a good cooking groove quickly. My current plan is to use Sunday afternoons to cook up a few snacks or meals that can be utilized throughout the week, such as dips like this baba ghanouj, casseroles, pasta sauces, and fixings for slow cooker meals. We’ll see how it goes.
1 large eggplant, halved lengthwise
2 tbs. olive oil
2 cloves garlic, smashed and peeled
1/4 cup fresh flat leaf parsley
2 tbs. tahini sauce
1 lemon, juiced
Kosher salt and freshly cracked black pepper
Homemade naan, for serving
Preheat oven to 350º.
Poke each half of eggplant a few times with a fork. Rub flesh side of egg plant with olive oil and season with kosher salt and freshly cracked black pepper. Place flesh side down on a tinfoil lined baking sheet. Bake 40-50 minutes until very tender. You should be able to easily insert a paring knife and the skin should be wrinkled.
Remove from oven and let cool until cool enough to handle. Scoop out flesh into a colander and let excess liquid drain from the eggplant.
Place garlic, parsley, tahini, and lemon juice in the food processor. Pulse a few times to chop garlic and parsley. Add eggplant and pulse 10-15 times in one second bursts until mostly smooth.
Refrigerate for a few hours to allow flavors to meld. Serve garnished with parsley and naan for dipping.