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Foodie Friday-Baba Ganoush


Hey hey!

Haappy Friday! 🙂 It is that lovely time of the week again to wind down, relax and forget about the turbulent nature of your week with a few tasty treats 🙂 I hope you are choosing to take advantage of this beautiful outdoor weather this time of year! Seeing as it is deck season, I imagine most of you will be catching some rays while enjoying the delightful smells wafting from your near by BBQ :).

One of the benefits of patio and bbq season (besides the obvious BBQ and sunny outdoor weather) are the exciting array of dips, sauces and spreads this time of year brings! Regardless of how well seasoned or marinated a piece of meat, bread or veggie may be, for whatever reason, it seems there is nothing more satisfying than slathering said item in a savoury spread!

One of my all time favourite dips is Baba Ganoush. For those of you who have never tried this…boy are you ever in for a treat! 🙂 Baba Ganoush is a middle eastern dip made with roasted eggplant. This creamy, garlicky, savoury and sweet dip tastes incredibly rich but is, shockingly, healthy and light. It tastes AMAZING on some grilled pita bread, as a topping for your salad or sandwich, as an accompaniment to grilled meat, you name it! As an added bonus, it is a very low maintenance recipe and can be quickly thrown together for that last-minute potluck or get together! Enjoy!

Baba Ganoush
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 4
  • 2 Large Eggplants
  • 1 Tbsp Olive Oil
  • Juice from one lemon
  • 1 tsp Cumin
  • 3 cloves of garlic, finely chopped
  • 1 Tsp fresh parsley (dried works as well)
  • ½ Tsp paprika
  • 1 Tsp Tahini paste (sesame paste...available in your regular grocery store)
  • ½ Tsp Salt
  • ½ Tsp Black Pepper
  • 1 Tsp Sugar or honey (optional)
  1. Grill Eggplants on bbq until charred on the outside and soft on the inside (about 15 min). Let them cool for about 10 minutes.
  2. Once eggplants have cooled, cut in half and scrape out insides with a fork.
  3. In a bowl, mix together eggplant, lemon juice, cumin, garlic, parsley, paprika, tahini, salt, pepper, olive oil and sugar (if using). Mash with a fork until your desired consistency. Alternatively, you may add all ingredients into a blender until smooth...but I personally prefer a chunkier consistency). Garnish with a pinch of paprika and parsley and chill until ready to serve.


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