In the past few weeks I have been receiving an abundance of eggplant in my weekly farm share box. Normally, I would love to brainstorm dinner possibilities to incorporate this vegetable. But, for the past few weeks I have been doing various meal delivery services (more to come on these in a few weeks) to cut down on time on weeknights. I couldn’t let the eggplants go to waste but, I was in no need to extra produce. I decided to whip up a healthy snack with them instead. So here comes some Baba Ganoush with snacking pita chips!
Baba Ganoush is a popular Greek dip. It’s creamy but has no dairy. It’s actually only 3 main ingredients; eggplant, tahini, and olive oil. While it is simple it yields a tempting result that tastes good on just about everything. I paired mine with some simple homemade whole wheat pita chips that I will also share.
One note for this recipe is that it is really a non-recipe. What I mean by this is that for each time I have made it my “measurements” have been a little different. The recipe doesn’t seem to suffer from not being exact. I call below for a medium eggplant. I know this will vary depending on what your store has. That’s ok, just adjust the tahini and oil accordingly. I also just tend to eyeball the tahini, olive oil and spices. I take small bites after pulsing and make any changes I see are needed. It’s really all a matter of your personal taste!
Have a little fun with the recipe:
- Add pine nuts to top it off
- Pair with some roasted red peppers
- Or top your sandwiches with the dip
It’s my recipe, your way!
…all for the love of the dish
- For Baba Ganoush:
- 1 medium eggplant
- 1/3 cup tahini
- ¼ cup olive oil (for dip)
- 2 tbsp olive oil ( for brushing eggplant)
- ½ tsp salt (for dip)
- ¼ tsp salt (for eggplant)
- ½ tsp pepper
- ½ garlic clove, smashed
- For Pita Chips:
- 8 mini pitas (or 4 full size)
- 2 tbsp olive oil
- ½ garlic clove, smashed
- ¼ tsp salt
- ¼ tsp pepper
- For the Baba Ganoush:
- Peel and slice the eggplant. The slices should be fairly thin, maybe a ¼ to ½ inch thick. Lay out on paper towels and sprinkle the eggplant with salt. Let sit for 5 minutes.
- Set your oven’s broiler to high. Place the eggplant slices on a baking sheet and brush with olive oil. Cook for 5 minutes or until lightly browned. Remove and let eggplant cool completely.
- Add the eggplant slices, smashed garlic, tahini, olive oil, salt and pepper to a blender or food processor. Pulse for 30 seconds or until smooth. Taste and adjust accordingly. Cool in the refrigerator for about 15 minutes before serving.
- If you would prefer a looser dip add a little more oil. If you want a little more stiffness to it, add some extra tahini.
- For the Pita Chips:
- Turn oven to 400 degrees
- Cut pita into quarters. Add them all to a large ziplock bag. Add the oil, smashed garlic, salt and pepper to the bag as well. Shake well until all pieces are coated with the mixture.
- Line a baking sheet with the pita chips. Bake for 12 minutes or until lightly browned.