This baba ganoush is slightly smoky from cooking the eggplant on the grill and this easy appetizer recipe is ready in no time. Just add pita bread.
Aren’t you always looking for a quick and easy appetizer recipe? Something you can practically throw together and have it be delicious? I’ve got lots of appetizer recipes that are super yummy, and get devoured as soon as they get put out, but they aren’t exactly the healthiest dishes or the easiest. A healthy-ish appetizer recipe is kind of nice to have on hand and this baba ganoush meets both the easy and healthy recipe criteria.
While I’m all for a nice veggie tray (I usually put that out with crackers and bread as a dipping alternative) let’s face it…a veggie tray with ranch dressing isn’t very exciting after your first or second bite.
That’s one of the things I like about baba ganoush, or caviar d’aubergines (as the French like to call it…and if you’re having a fancy party you can call it that to really impress your guests). The whole thing is vegetables, herbs and citrus juice. Nothing needs to be cut up all fancy schmancy. You can also change the flavor by roasting it in the oven. Now you’ve got a healthy appetizer that your guests will devour. It goes with champagne as well as margaritas, no one will feel guilty as they reach for the 7th or 8th helping of it, and you won’t break a sweat making it. It’s a win-win situation.
I like making this baba ganoush by grilling the eggplant. I love the smoky flavor you get from the grill. But, if you want to make this in your oven, you can do that too. Simply pierce the eggplant all over, with a fork, and roast it in the oven at 400 degrees Fahrenheit for 20-30 minutes. You just want to cook it until when you pierce it with a knife the knife gets no resistance.
- 1 large eggplant
- ¼ cup tahini (roasted sesame butter)
- 2 large garlic cloves (roughly chopped)
- 1 tablespoon fresh oregano (finely chopped)
- 1 lemon (juiced)
- 2 tablespoons olive oil
- kosher salt
- fresh ground black pepper
- Preheat grill to high heat.
- Slice eggplant in half lengthwise and coat both halves with 1 tablespoon of olive oil.
- Place eggplant halves on grill oiled side down. Don’t put them directly over the flames or they will burn. Leave on the grill until the skin is brown and the insides are soft. (You should be able to pierce the skin with a paring knife with no resistance.) This could take from 10-20 minutes. The time will depend on how hot your grill is and how close the eggplants are to the heat source. (If you got the egglpants too close to the flame and they’re all black on the bottoms, just peel off most of the blackened stuff. You should be left with plenty of unburned insides.)
- Remove the eggplants from the grill and let cool until you can handle them.
- Scrape the insides of the eggplant into a food processor.
- Add the tahini, garlic, oregano, lemon juice and 1 tablespoon of olive oil to food processor. Process until a smooth puree forms.
- Taste and season with kosher salt and pepper.
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