Baba Ganoush

B.G. Eggplant, Red pepper, Tahini, Lemon, and a touch of orange juice, salt and pepper

A deliciously creamy and thick aubergine sauce with a signature smoky flavor from the Middle East. Although it has a similar consistency, appearance, and texture to hummus and can be used in place of hummus, the key difference is that Baba Ganoush’s star ingredient is eggplant, while in hummus, the star ingredient is chickpeas. While the difference in the star ingredient seems very little, its implication in taste is major. Hummus has a great nutty taste from the chickpeas and its mix of ingredients that enhance this flavor. Baba Ganoush, on the other hand, has a smoky and earthy flavor.

While at a friend’s by the beach in Sao, lorenço working on my cookbook, and preparing my yoga teacher training course, on a fasting day, I prepared lunch for my friends with what was left in the refrigerator. As they were leaving the next day back to their city. Looking around the refrigerator I picked the last eggplant, red pepper, and decided to make a quick Mediterranean dish  BABA Ganoush.

Baba Ganoush and Hummus have a pretty similar nutritional profile. The only major difference is that hummus has more calories and that Baba Ganoush is richer in Vitamins B and E. It is always great to prepare these two interchangeably for you to enjoy the best of two worlds.

For this Baba Ganoush recipe, we have made it more unique by roasting the red peppers that add to the smoky flavor and bring out the sweetness of the peppers. The sun-dried tomatoes infuse great flavor to the dish, and the olive oil perfectly binds all the remaining ingredients to add a great silky smoothness. Add in yogurt for a rich, creamy, and tangy flavor.

For the best smoky flavor, use a wooden flame, if possible. It will add a great kick that will transform your Baba Ganoush’s recipe. This recipe with bread is the ultimate culinary dream!

As this was going to be an easy quick recipe, the eggplant was sliced drizzled with olive oil and salt, and a whole red pepper was backed in the oven for 30 minutes. Once backed, Place the sliced eggplant, seeded and chopped red pepper, tahini, salt, lemon juice, and orange juice in a blender, and blend it until you get a smooth paste consistency. 

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