Baba ghanoush is an old middle eastern classic, essentially comprised of the same ingredients as hummus, except with eggplant, in place of chickpeas. To add more flavor, texture, depth and nutrition to the dip, I added tomato, onion, parsley and olives.
While dipping with veggie slices is most ideal, homemade gluten and corn free chips are also a great alternative. Place the broiler on high and toast a seasoned brown rice tortilla until golden brown. Allow the tortilla to cool for 2-3 minutes before breaking it up into “chips” and serving with the dip.
prep time: 30 minutes
- 1 large eggplant
- 2 tablespoons extra virgin olive oil
- juice of 1 lemon
- 2 tablespoons tahini
- 2 cloves garlic
- 1 small tomato, finely diced
- 1 small onion, finely diced
- 1/4 cup kalamata olives, finely chopped
- 1 tablespoon parsley, finely chopped
- salt and pepper to taste
Preheat the oven to 450 degrees and and place the eggplant in a greased baking dish. Pierce the top of the eggplant and let it roast in the oven for 20 minutes. While the eggplant is roasting, finely chop the tomato, onion, olives and parsley and combine them in a medium sized bowl. When the eggplant is done and slightly charred, remove it from the oven and slice it in half. When the eggplant is cool enough to handle, carefully scoop the flesh away from the skin and place it into a food processor. Add in olive oil, lemon juice, tahini and garlic, and lightly pulse the eggplant 20-30 times. Do not blend to an even consistency, as you would hummus. Remove the eggplant mixture and fold it into the tomato-onion mixture. Season with salt and pepper as desired. Refrigerate before serving.