My go to recipe when friends come over and it’s time to bring out some nibbles. Growing up, Baba Ganoush has always had a special place in my heart as we included specialty oils and vinegars. Milk Thistle Seed Oil and Walnut Oil being two of my favorites for this recipe.
Baba Ganoush is a simple dish that inspires great passion.
There are as many ways to make Baba Ganoush as there are mom’s and chefs, and each way comes with its challenges. First up – should we grill the aubergine or char over gas flames? Next up – probably the decision of whether mashing the aubergine or cutting it into thin strips.
Still going? Garlic or extra garlic? How about which herbs you are going to use? But, most importantly – should you use tahini in the recipe? We’ve tried a lot of varieties at home and to be honest, we like to try out new variations and creations. We just never get tired of this staple food!
My Favorite Variations of This Recipe
Here are a few of my favorite oils that I like to use in this recipe:
- Add fresh Walnut Oil for a nutty flavor, works well if you prepared a charcuterie board with cheese
- Use Ostro Organics Sunflower Seed Butter with Tomato Basil and Garlic instead of the sesame seed buuter. Yum!
- Add Habanero Chili Oil if you like it even more spicy!
- Borage Seed Oil makes a great replacement for the milk thistle seed oil, give it a try!
Joanne’s Seasonal Tip:
- Add ½ cup of cooked chickpeas for some extra protein! Save 1 tsp. of Milk Thistle Seed Oil and use for garnish.
