Baba ganoush, baba ghanoush, baba ganouj. However you choose to spell it. I don’t really care how you spell it. I just care how it tastes and it tastes incredible. Smokey Lebanese eggplant dip.
If you are one of the many who think they don’t like baba ganoush or eggplants at all please continue reading.
Hummus is something I make pretty regularly, but I haven’t made baba ganoush as much. I have eaten it more than a few times this summer at Omnivore (restaurant) here in Montreal, and I have come to realize that I might even prefer the smoky eggplant dip to hummus. I am not taking anything away form hummus. Oh no. I love my hummus. If you haven’t tried Omnivore yet I urge you to go as soon as possible. It is the type of place that has something for everyone. Meat Lovers, vegetarians, vegans. They have amazing original sandwiches, delicious grilled kafta and other meats, and an array of creative and tasty salads and other dishes to choose from.
The food is fresh, nutritious, tasty and the staff are friendly and very helpful. It is incredibly affordable. You can get food to go if you are in a hurry or you can sit down and enjoy your meal at the restaurant itself.
I don’t think I would change anything about this place. Check out their website. They also use beef raised without hormones or antibiotics so if you are eating meat you can feel good about what you are eating.
This wasn’t meant to be a blog post about Omnivore grill but I couldn’t help myself. Maybe I will do a proper blog post in the near future. In the meantime take the time to go visit the restaurant. 4351 Blvd St-Laurent corner Marie-Anne.
Back to the topic at hand. Baba ganoush.
I have made this twice in the past couple weeks and it has only made me love it even more. I know a lot of people think they don’t like eggplant or baba ganoush but I am asking you to give homemade baba a try.
The first time I made it I insisted my sister try some even though she claimed she didn’t like it. First convert.
The second time I made it was for my parents. My mom swore to me she didn’t like baba ganoush. She gave it a try anyways. 2nd convert.
That was easy. How many more can we convert into baba ganoush lovers?
Eggplants are in season right now so get out to the store or market and get some. Making homemade baba ganoush is a great way to use up eggplants.
Many people think they don’t like eggplants but I truly believe this is because they have eaten them when they weren’t prepared correctly. Eggplants are kind of like mushrooms to me in that sense. Prepare them wrong and they can turn anyone off them, prepare them correctly and you will have people loving foods they thought they would never like.
Yes those are kale chips cooking above my eggplants! So easy on the barbecue. Ready in minutes and much healthier than potato chips.
Homemade Baba Ganoush
1.5 kg eggplant (about 4 medium)
3 tbsp tahini
3 tbsp extra virgin olive oil
3 tbsp lemon juice
1 clove garlic, peeled and chopped
1 1/2 tsp sea salt
freshly ground black pepper to taste
Preheat oven to 500F (broil). Alternatively, you can use the barbecue to broil the eggplants. Just put your grill on high and cook the eggplants until they are black on all sides.
Prick the eggplants all over with a fork.
Place the eggplants on a baking sheet and put in the oven.
Broil for approximately 10-15 minutes, turning the eggplants around every few minutes, until the skin is black and the eggplants are soft.
Remove from the oven and let cool for a few minutes.
Cut off the ends and remove the skin. Discard.
Place the eggplants in a food processor with the rest of the ingredients and process until smooth.
Serve with fresh pita, flatbread or anything else you want to dip into it.
Powered by Facebook Comments