Sides

Babaganoush

I know many of you (ok, probably like 6 of you) were wondering what we were going to do with the eggplants we posted on our Instagram story this weekend. It’s time for the big reveal! Drum roll …… Oh, you read the title of the blog? Well crap.

Even an anticlimactic reveal like that can’t take away from how freaking tasty Steven Michael’s Babaganoush is. Now that many of our close friends are vaccinated, we’ve gone back to having a few people over every Sunday to play video games, basketball, or just hang out. Most of our friends are vegan, so we have a lot of great animal product free recipes in our repertoire, like this Babaganoush.

While Steven Michael was making this, I took absentee cooking to another level. I was not in my usual place with my feet up in the dining room, instead, I was on my Sunny stationary bike working/sweating my little butt off in the garage. Coming back in from my workout to a yummy spread of pitas and Babaganoush was a great perk!

This is seriously delicious. It has a smooth and creamy texture and is packed with great eggplant flavor. The garlic definitely gives it a little bit of a bite, and I couldn’t stop shoveling it into my pie hole.

So invite a few (COVID safe, obviously) friends over, make some dip and get to snacking! Or … just make a bowl for yourself and go to town, I won’t judge.

I’ll see you in a few days with another great recipe!

Babaganoush - A crowd pleasing vegan dip!

Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 2 Eggplant
 1 tsp Salt
 Olive Oil
 6 tbsp Tahini - heaping
 ¼ cup Lemon Juice
 6 Cloves of Garlic
 ½ tsp Seven Spice (Lebanese)
 1 pinch Black Pepper
 Scallions for Garnish
 Pitas for Dipping

1

Set your broiler to high.

2

Thinly slice the eggplants, brush both sides with olive oil and season with salt and pepper. Lay them in a single layer on a baking sheet lined with foil.

3

Broil for 5-7 minutes, until golden brown. Then, flip and broil for an additional 5-7 minutes. They should be golden brown on both sides.

4

While the eggplant broils, add the Tahnini, salt, lemon juice, and garlic to the food processor and puree on high until thoroughly mixed.

5

Take the eggplant out of the broiler and stack them onto two new pieces of foil, one for each eggplant.

6

Wrap them up tightly so they can steam and let them rest for at least 10 minutes.

7

After they have steamed, peel the skin off of the eggplants and add them, along with the seven spice, to the food processor with the Tahini mixture.

8

Puree on high until smooth. Taste it and add salt if needed (each eggplant is a different size and may need additional salt). Add to a bowl and garnish with chopped scallions.

9

Serve with warm pitas for dipping.

Ingredients

 2 Eggplant
 1 tsp Salt
 Olive Oil
 6 tbsp Tahini - heaping
 ¼ cup Lemon Juice
 6 Cloves of Garlic
 ½ tsp Seven Spice (Lebanese)
 1 pinch Black Pepper
 Scallions for Garnish
 Pitas for Dipping

Directions

1

Set your broiler to high.

2

Thinly slice the eggplants, brush both sides with olive oil and season with salt and pepper. Lay them in a single layer on a baking sheet lined with foil.

3

Broil for 5-7 minutes, until golden brown. Then, flip and broil for an additional 5-7 minutes. They should be golden brown on both sides.

4

While the eggplant broils, add the Tahnini, salt, lemon juice, and garlic to the food processor and puree on high until thoroughly mixed.

5

Take the eggplant out of the broiler and stack them onto two new pieces of foil, one for each eggplant.

6

Wrap them up tightly so they can steam and let them rest for at least 10 minutes.

7

After they have steamed, peel the skin off of the eggplants and add them, along with the seven spice, to the food processor with the Tahini mixture.

8

Puree on high until smooth. Taste it and add salt if needed (each eggplant is a different size and may need additional salt). Add to a bowl and garnish with chopped scallions.

9

Serve with warm pitas for dipping.

Babaganoush

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