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AH HA! That explains it. My 4 year-old son is actually a Parisienne at heart. The mere smell of peanut butter makes him gag. Kindergarten lunches will be a challenge. Maybe I will make him baba ganoush sandwiches.

People of the Mediterranean sure love their dips! From Greek tztaziki to hummus, muhammara, and, of course, baba ganoush! I mean, what better way to kick-start your dinner than a creamy, dreamy dip and some homemade pita to go with it?!

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Baba ganoush--also known as baba ganouj, muttabal, or salat hatzilim--is a smoky, rich, and creamy eggplant dip, traditionally made by mixing tender roasted (or charred) eggplant and nutty tahini with garlic, citrus, and spices.

This was pretty tasty, but I wish you'd given a little guidance on salt and pepper. I realize it's to taste, but I just couldn't tell whether I was using enough. (The last few times I've had baba ganoush, I've been unimpressed, so my taste is off on what it actually should taste like.) I've probably erred on the side of too little.

Oven roasting is another method. You roast the eggplant in a 450F oven for about forty to fifty minutes. This is an easy way to cook and soften the eggplant without much fuss. The only problem I find with this is not getting much of that smokey flavor that baba ganoush is known for.

Where is baba ganoush from? The dish is said to have originated in Lebanon, although different countries around the Middle East and Europe now have their own different spins on the recipe.

Smokey Baba Ganoush#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #497246; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #497246; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #497246; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #497246; }3.28 from 29 votesPrint RecipeRate RecipeIngredients 2 small to medium eggplant1 large clove garlic1 tsp smoked sea salt, or regular saltjuice of 1/2 lemon3 Tbsp tahini1/2 tsp hot smoked paprika, substitute sweet paprika if you don't want heatfor garnisholive oilfresh parsleysumac, or more paprikaherbes de Provenceul.wprm-advanced-list-7516 li:before {background-color: #497246;color: #ffffff;width: 20px;height: 20px;font-size: 12px;line-height: 12px;}Instructionsset oven to 400FPoke the skin of the eggplant several times with a fork. Set the eggplants over an open flame to char the skin on all sides. You can do this over a gas flame on the stove top, with a kitchen torch, or under the broiler. Turn the eggplant to evenly blacken the skin. (You can skip this step if you want to.)Put the eggplant on a foil lined baking sheet and bake for about 30 minutes, or until a sharp paring knife pierces the flesh easily.Let cool briefly, and then cut in half. Scoop out the flesh and put in the bowl of a food processor. Leave the blackened skin behind.Smash the garlic clove and mince it. Add the salt to the garlic and mash it with the back of the knife until it becomes a paste. Put the paste in the processor with the eggplant.Add the lemon juice, tahini, and paprika and pulse until the mixture is pureed but still has some texture.Taste the baba ganoush and adjust the seasonings if you need to. You may want to add a ittle more salt, lemon, or paprika.Chill until ready to eat, the baba ganoush will improve with a little time in the fridge.When ready to serve, spread in a bowl and even out the top so it can hold a swirl of oil. Drizzle on the oil, then sprinkle on sumac, herbes, and parsley. Serve with pita, naan, or other flat bread.NotesYou could also garnish the baba ganoush with toasted pine nuts and a drizzle of pomegranate molasses. NEW FEATURE! Click here to add your own private notes.Course: AppetizerCuisine: Middle EasternAuthor: Sue MoranNutritionCalories: 92.46 kcal Carbohydrates: 10.91 g Protein: 2.58 g Fat: 5.43 g Saturated Fat: 0.79 g Sodium: 246.34 mg Fiber: 5.39 g Sugar: 5.01 gNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

Then we nailed the method and ingredients you see here, and neither of us could stop scooping up more. When you get it right, baba ganoush is irresistibly smooth and luxurious, smoky, and savory.

In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic and salt. I found that adding a tiny bit of ground cumin, smoked paprika and fresh parsley takes it to the next level.

Just made this. Fresh eggplant and parsey from garden (It is August and one of the reasons I grew lots of eggplant was to make baba ganoush) This recipe is spot on, though I cheated and threw everything in a bowl amd used my stick blender. Tastes juSt like the stuff I get from the mediterranean deli an hour from home. YAY! And THANK YOU!

Just made this. Fresh eggplant and parsey from garden (It is August and one of the reasons I grew lots of eggplant was to make baba ganoush) This recipe is spot on, though I cheated and threw everything in a bowl amd used my stick blender. Tastes just like the stuff I get from the mediterranean deli an hour from home. YAY! And THANK YOU! Oh, and my favirite go-to bread for this is King Arthur Golden Ficaccia. Takes epic to a whole new level!

I am choosing to eat healthier laterly and decided to give this recipe a try because I envisioned that this baba ganoush may go well with drier cut meats. Made this recipe twice already and I absolutely love it! Your recipe is so easy to follow and I love how creamy delicious it is! Also, it is true that it tastes better the next day. 006ab0faaa