Often compared with hummus, this low-carb Middle Eastern flavorful dip is made of smoked/grilled eggplant and tahini paste combined with garlic and lemon. Normally Baba Ganoush is served with flatbread or pita bread. I usually serve it with my crispy seed crackers.
Though similar to its Middle Eastern brother, hummus, Baba Ganoush is slightly lower in calories and significantly lower in carbs.
Originally, eggplant should be broiled over the open flame or grilled. Since not many of us have the option of lighting fire in our homes, the oven had to do the “grilling”. The only difference is in the richness of smoky flavor. If you do have a chance to grill it, definitely go for it. Smoke will add on to the already delicious flavor.
Anyone who knows me personally knows that I am incapable of following the recipe 100%. Cooking is playing for me so I tend to change, add, exclude, replace… in order to “personalize” dishes. Especially simple dishes, like this one. I followed the original recipe but added some grilled pepper and fresh parsley. I excluded cumin since I am not particularly fond of it.