Baba Ganoush
If you know me, you know I love anything with eggplants! Recently I made baba ganoush for the first time, and I can’t stop making it! It’s perfect for falafel wraps or just to each with pita. I personally love to dip the baba ganoush with carrots as a snack.
My preference is to cook the eggplant directly on the flame of a gas stove. This will get the smokiest flavor. But the eggplant can also be roasted in the oven or grilled. I turn the eggplant every few minutes on the stove until all sides are chared and you can stick a fork through the eggplant. Once the eggplant is cooled down a bit, removed the skin and use a fork to mash up the inside. I add minced garlic, fresh lemon juice, tahini, salt, and red crush pepper to the mashed eggplant. That’s it! Once served in a plate, I drizzle a bit of evoo on top! I also like to top with pomegranate seeds if I have some!
Baba Ganoush
Ingredients
- 6 italian eggplants
- 1 lemon juiced
- 1/4 cup tahini
- 1/2 tsp red chili flakes
- salt
Instructions
- Using a medium gas stove flame, set the eggplant directly on the grates.
- Turn the eggplant every few minutes until the skin is chared and fork tender.
- Once eggplant has cooled down, remove the skin and mask up with a fork.
- Add tahini, lemon juice, red chili flakes and salt to taste.
- Drizzle with evoo and enjoy!
Video
If you make the baba ganoush, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!