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!
More Easy Recipes
- Prep Time:10m
- Cook Time:25m
- Total Time:35m
- Serves: 4 servings
- 3 medium raw aubergines
- 1/4 c chopped mint
- 1/4 c chopped parsley
- salt & black pepper to taste
- 4 tsp. Ostro Organics Milk Thistle Oil
- 2 garlic cloves
- 1 small onion, peeled and cut in half
- 1/4 c apple cider vinegar or rice vinegar
- 3 tbsp. Ostro Organics Raw Sesame Seed Butter Tomato - Habanero Chili OR Ostro Organics Raw Black Sesame Seed Butter
- tsp. Ostro Organics Habanero Chili Oil (For those of you who like it spicy!)
- Preheat the oven to 175ºC (350º F).
- Wash and cut the aubergines in half lengthwise.
- Wrap your aubergine halves in aluminum foil and cook in oven for 25 mins or until soft.
- Cut the aubergine into large pieces and place in food processor with all the other ingredients.
- Blend well until the dip is creamy and smooth.
- Pour into a bowl, garnish and indulge!
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.