This recipe is for an easy 5 ingredient baba ghanoush. Simple to make with roasted eggplant, tahini, lemon, garlic, and olive oil. Serve with pita and veg.
This recipe is for an easy 5 ingredient baba ghanoush (Eggplant Dip). I made this last night and I actually had it for breakfast this morning on toast because I really can’t get enough of it.
Back in the day, I tried my hand at leading a normal life with a Monday through Friday day job as a Chef at a corporate cafeteria for a large corporation. At first, I loved it mainly because I was able to see my wife and friends again, but after awhile I ended up hating it. The people were nice and all, but there was no room for creativity and it took its toll on me. I ended up leaving after about a year.
The one bright spot though was that I ended up making friends with a guy who worked in the office building named Kuwait. Strangely enough, Kuwait was not actually from Kuwait but rather from Saudi Arabia, I never quite understood that one. Anyway, he would sneak down into the kitchen throughout the day and hang out. I think he found his job boring and lacking creativity as well. Being of Middle Eastern descent and coming from a family that loved food, he had a great knowledge and respect for traditional Middle Eastern food and I flooded him with questions and requests for recipes daily.
This recipe was one of the first things he showed me and I couldn’t believe how simple it was. He gave me instructions in the morning on how to roast the eggplant and then came back a little later and showed me how he whipped the mashed eggplant with a whisk. Give it a try, I’m sure you’ll love it. Wherever you are Kuwait… Thank you for your influence!
Easy 5 Ingredient Baba Ghanoush
Ingredients
- 2 medium-sized eggplant
- 3 Tablespoons tahini
- 1/2 cup extra-virgin olive oil plus 4 Tablespoons for roasting
- 1 garlic clove minced
- Juice of 2 Lemons
Instructions
- Cut the eggplants in half lengthwise. Drizzle flesh sides with olive oil, salt, and pepper. Place flesh side down (skin side up) on a sheet pan and roast at 400°F for 30-40 minutes or until completely cooked through and tender. Let cool
- Scoop out the eggplant into a bowl leaving the skins behind. Hand whip with a whisk until the eggplant has a smooth consistency.
- Add the tahini, minced garlic, lemon juice, and olive oil. Whip to incorporate.
- Season to taste with salt and pepper.
Thanks Kevin – can’t wait to try it!
Made it today for time… it was very easy and tasty. I added chile flakes for a kick, not authentic but a nice kick. Thank you