Baba Ganoush

4 servings
45 Minutes

I love eggplants because they are such a versatile ingredient! They are like little sponges and take on the flavor of whatever you are cooking them with. This recipe is super simple and comes together quickly. Not to mention, it’s vegan and mostly made in the blender. It is a great way to use an eggplant you forgot about for a few days in the back of your refrigerator. (We are all guilty of that!) You may want to double the recipe because it disappears fast! It makes a perfect dip with veggies and pita or as a spread on a chicken sandwich. I love how smokey and filling it is!

Creamy and delicious!

Served with warmed pita.

Used as a spread for Greek Chicken Pita night.

Baba Ganoush

Recipe details

  • 4 servings
  • Prep time: 5 Minutes|Cook time: 40 Minutes|Total time: 45 Minutes

Ingredients


Instructions


Wrap the eggplant in foil and cook at 425 degrees for about 40 minutes.
Let cool. Peel off the skin and put the pulp into a strainer over a bowl. Let it strain for 15-20 minutes to allow the liquid to drain out.
Put the pulp (should be about 1 cup) in the blender with the remainder of the ingredients.
Blend until combined. I like mine to still have texture, but you can also puree until smooth!
Serve with warmed pita, pita chips or fresh veggies for dipping.

Top Recipes

15 Easy Pies That Will Be Your Perfect Dessert
17 Delightful Cupcakes That Will Bring You Joy
14 Hummus Dips That Will Make You Swear Off Buying
9 Breakfast Recipes to Kick-Start Your Morning
20 Tried and True Christmas Cookies We're Saving Now for Next Year
10 Chocolate Chip Cookie Recipes for Every Kind of Cookie Lover
15 Amazing Hot Drinks to Keep You Warm & Cozy This Week
Cooking Full Circle

Want more details about this and other recipes? Check out more here!

Go

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

Your comment...