Ever since I saw baba ganoush labeled on a can in the Mediterranean market, I couldn’t stop saying the name of it over and over again in my head. I didn’t even know what it was—it was just fun to say. One day my dad and I decided to look on the back of the can to find out what it was, and it was eggplant dip! I didn’t like the fact that this dip came in a can so I decided to make my own fresh baba ganoush at home.
This recipe calls for just a few ingredients, and I spent only about $5 getting the ingredients I didn’t have on hand. I spread the dip on a baguette and topped it with roasted red bell peppers and basil. For smaller portions, you could cut the baguette into thin slices and make little baguette bites. To make this a gluten-free option, you could eliminate the baguette and use vegetables to dip into the baba ganoush. To add a little smokey flavor to the ganoush, I roasted the eggplant over the open flames on my stovetop before roasting it in the oven. You can skip this step if you don’t have a gas stove, or you could roast it on a grill. This recipe is flexible!
Tahini is one of the things I didn’t have on hand for this recipe, and it is a little expensive for the small amount needed. Tahini is just ground sesame seeds with a little oil, so I was able to make this myself and save a little money. I added 5 tablespoons of sesame seeds to a food processor, pulsed it a few times, and then added 1 tablespoon of sesame oil until it was smooth.
Baba Ganoush & Bell Pepper Baguette
- 1 eggplant
- 1 tablespoon lemon juice
- 1 roasted garlic clove
- 2 1/2 tablespoons tahini
- 2 tablespoons fresh parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 red pepper
1. Preheat the oven to 450°F.
2. Roast the eggplant over open flames for about ten minutes or until the skin blackens. Cut in half, brush with olive oil, and add facedown onto a baking pan.
3. Bake the eggplant for about 20 minutes or until it’s soft.
4. Remove the eggplant from the oven and let it cool for a couple minutes. While it’s cooling, roast a red pepper over open flames or on a grill. Slice and set aside.
5. Add the eggplant, lemon juice, garlic, tahini, parsley, salt, and pepper to a blender and blend until smooth.
6. Spread on baguette and top with basil and roasted red pepper.
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Photo: Lauren Sacerdote