You know how you grew up eating pizza and fries, well I grew up eating things like baba ghanoush, falafel, and hummus (although I did have my share of pizza over the years!). As a child I was not a huge fan of authentic middle eastern food, but over the past several years I have developed an obsession with it. I love making all kinds of middle eastern foods and I just love to add my own spin on the recipes.
Baba ghanoush is a traditional middle eastern eggplant dipped that is served with pita bread as a dip or be eaten as a sandwich. This is the kind of dip that you can really play around with and add just about anything ( okay well not anything) you want. This recipe is very spicy and zesty.I sliced the eggplant and grilled them in light olive oil. I also added 3 cloves of sliced garlic because grilled garlic is amazing!
After grilling the eggplant and garlic I removed most of the skin and left some because it gives the dip a nice texture. I then added 1 teaspoon of crushed red pepper flakes and 2 tablespoons of tahini paste. Tahini is basically sesame paste and can be found at just about any grocery store. If you do not want a spicy dip, you can omit the red pepper flakes.
Traditionally, lemon is used for this dip but I decided to use lime because I love the zesty flavor that it adds. You do not need a food processor but you can use one if you are aiming for a more creamier texture. Now you mix all of the ingredients with a fork until they are well combined and top with olive oil. serve with pita bread, carrots and celery, or anything you want really.
- 1 large eggplant
- 3 cloves sliced garlic
- 2 tablespoons tahini paste
- 1 teaspoon red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- 1 teaspoon lime juice (or lemon
- Extra virgin olive oil
- pour 1 tsp olive oil onto a hot griddle or pan.
- slice the eggplant into thin slices and place in the pan.Grill for 5 minutes and flip.
- Add the sliced garlic and allow the eggplant and garlic to cook for another 4-5 minutes until the eggplant is well done and soft. Remove from heat and place in a small bowl.
- Remove the skin off the edges of the eggplant. Add 2 tablespoons tahini sauce, 1 teaspoon red pepper flakes, 1 tsp salt, 1/4 teaspoon back pepper, and 1 teaspoon lime juice. Mix with a fork or blend in a food processor until everything is well combined and creamy.
- Top with olive oil and serve cold or warm.
- Can be stored in fridge for up to 1 week.