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Baba Ghanoush

January 6, 2017


We can't think of a better way to use imperfect eggplant than our recipe for Baba Ghanoush. It's the perfect accompaniment to pita chips or vegetables in place of hummus or ranch dip. We like to use it as a spread on our sandwiches and of course it is a very important part of any Middle Eastern meal. We enjoy it with falafel or mujadara. 


Baba Ghanoush 

2 large eggplant

1/4 cup olive oil

1 tsp. salt

1/2 tsp. pepper

1/4 cup tahini

2 garlic cloves

juice of half a lemon

1 Tbsp. pine nuts


Preheat oven to 450 degrees. Wash eggplant and slice it in half lengthwise. Place both on a rimmed

baking sheet, flesh side up. Brush the flesh of each side with a bit of the olive oil. Sprinkle with a bit of

the salt and pepper. Roast until flesh is lightly browned (about 20 to 30 minutes). Remove from oven 

and cool long enough to touch. Cut away or spoon the flesh from the skin and place the flesh in a 

food processor or blender. Add remaining olive oil, salt and pepper, the tahini, garlic 

and lemon juice. Pulse until smooth. Serve in a bowl. Drizzle with olive oil and 

sprinkle with pine nuts. Serve alongside pita chips as an appetizer or with falafel 

or chicken as an entree. Spread on sandwiches as an alternative to mayonnaise.










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