Monday, January 12, 2009

The Big Z's Famous Baba Ganoush

This baba ganoush recipe was created by my dad. Obviously he would never give out all his secrets - so I've modified it to be as close to his recipe as possible.

1 medium eggplant
2 hot peppers
2 lemons
Olive oil
salt & pepper

Preheat oven to 350
Wash eggplant and pat dry. Chop 2 cloves of garlic into small pieces. Chop up some parsley and half a hot pepper.

Make 6-8 slits in eggplant skin and insert 2 cloves chopped garlic, parsley and 1/2 chopped hot pepper into the slots.

If you're having trouble pushing your finger through, then enlarge the slots by wiggling the knife around to widen the holes.

Drizzle outside of eggplant with 1 tbsp olive oil and wrap in foil so there are no holes.

Cook in oven at 350 degrees for 45-60 minutes (60 for large eggplant). Remove from oven, unwrap foil, and let cool 20 min.

Cut eggplant in half and scoop into a food processor (without the skin) and process with 1/4 c olive oil, 1 tbsp tanini, juice of 1 lemon, 1 chopped hot pepper, 2-3 garlic cloves, parsley, salt/pepper until smooth.

Spread dip onto a plate. In seperate bowl combine juice of 1/2 a lemon, 1 clove smashed garlic, 1/2 hot pepper finely chopped, finely chopped parsley, salt, pepper. Pour mixture over the top of baba ganoush for garnish. Drizzle it with a little olive oil. Serve with pita bread or veggies for dipping.

Other recipes you may like:
Distract the Neighbors Grilled Chicken
Hickory Smoked Nuts
Cinnamon Curry Roasted Chicken

Need a food processor? Find Cuisinart special offers from!


  1. Looks so good, we will have to try this!

    Question: Does the Big Z ever pickle turnips or other goodies?

    I love those relishes that go along with Middle Eastern food.

  2. He pickles baby eggplants every summer. I've never tried them, but can get the recipe and post it. He also makes sundried tomatoes & a hot chile sauce you may like. We'll post them soon!

  3. I have a dear friend who spent his summers during high school working in the kitchen of a Middle Eastern restaurant. His fondest recollection is of the baba ganoush. I'll have to pass this recipe along to him, if he doesn't already have one! It will also serve as a nice addition to our collection of go-to party dishes, as what's not to love?

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.


  4. Hi Casey,
    That's great! I hope your friend tries the recipe. Tell him to let us know what he thinks.

    We'd love to submit some recipes for your new blog. I'll send some over this afternoon :)


  5. Absolutely delicious! Only changes I made were that I roasted the eggplant almost 1.5 hours, used less hot pepper, and also roasted the garlic before adding to the food processor. So good I practically licked the food processor clean! Thanks for sharing this!


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