Baba Ganoush

B.G. Eggplant, Red Pepper, Tahini, Lemon, and a Touch of Orange Juice, Salt and Pepper

A deliciously creamy, thick aubergine dip with a signature smoky flavor from the Middle East. While it shares a similar consistency to hummus, Baba Ganoush stands out by starring roasted eggplant instead of chickpeas, resulting in an earthy, smoky taste.

Inspired by a spontaneous moment during a fasting day by the beach, this recipe was created using the last available eggplant and red pepper, turning simple ingredients into a memorable Mediterranean dish.

Baba Ganoush and hummus share similar nutritional profiles, though hummus tends to be nuttier, while Baba Ganoush is richer in Vitamins B and E. Roasted red peppers add a delightful sweetness, while sun-dried tomatoes and olive oil create a silky smooth texture. A touch of yogurt brings a rich, creamy, and tangy note.

For an enhanced smoky flavor, roast over a wooden flame if possible. Serve this versatile dip with bread for an ultimate culinary experience.

Preparation: Slice the eggplant and drizzle with olive oil and salt; roast alongside a whole red pepper for 30 minutes. Once roasted, follow the steps detailed below