Super Easy Five-Ingredient Baba Ganoush – An Eggplant Spread
Surprisingly my first recipe to post on Olive Sunshine since moving to Sicily is this easy five-ingredient Baba Ganoush recipe. Baba Ganoush is one of my favorite spreads to serve. An ancient Levantine recipe, Baba Ganoush also known as Ganoosh, is perfect warm or cold and is always a crowd pleaser. Why do I find it surprising that this super easy Baba Ganoosh is my first recipe after (quite) awhile? This five ingredient eggplant spread is smoky, creamy, easy and healthy and is certainly recipe-worthy. Additionally, due to being out of practice with blogging, I will admit eating rather than photographing. Baba Ganoush, while challenging to photograph this time, is tantalizing on a slice of tender Sicilian Pane Rustico from the local bakery around from our apartment.
I promise, while the photos may not be as inspiring as some flashier dishes, this five-ingredient easy vegan recipe is certainly worth checking out. If you have the eggplant the other ingredients are probably in your pantry which is one reason this is a super easy recipe. Many recipes for Baba Ganoush include tahini or yogurt. While those recipes can be very good, I find it misses the point eggplant spread, tasting the eggplant! This five ingredient Baba Ganoush does not have tahini!
Five Ingredients = Super Easy
- Eggplants
- Course Salt
- Extra Virgin Olive Oil
- Lemon
- Cumin Powder
My Journey as a Sicilian Home-Chef Leading to Super Easy Baba Ganoush
Since living in Sicily, I have made several batches of this super easy Baba Ganoush. Having an eggplant spread on hand is perfect if you are like me and like to have friends over for an impromptu aperitivo. A perfect mezze, this spread pairs perfectly with a nice glass of vino. That is not the only reason I have made several batches. It is also because I am still learning how to be a home-chef in Sicily. One big lesson my Sweetheart and I have learned is that produce just does not last as long as it does in the United States.
Find other popular Olive Sunshine eggplant mezze recipes here!
I have been working on perfecting my vegan lasagne recipe (yum) which includes eggplants. My plan was to make the lasagne later in the week. I picked up the eggplant with other produce at the market. I see why Sicilians make it a habit to shop every day or two. The food in Sicily, and Italy at large, does not have all of the preservatives, this includes fresh produce. We are learning to shop for two to three days at a time. Prior to learning this I found myself with several eggplants to use! Also, Tahini can be challenging to find here. Guess what I found out, even though I love tahini, I like this super easy Baba Ganoosh better without it. Even though I have tahini now, there is no going back – this easy five ingredient recipe is light and savory and perfect.
Roasting the Eggplant
The most important part of this dish is the eggplant, and preparing it well will ensure the Baba Ganoush is savory, creamy and delicious. Before you roast the eggplant, be sure to salt it and allow it to sit and sweat. This will allow the liquid from the eggplant to drain away. The liquid can often have a bitter taste and the goal is to leave only the sweet-tasting flesh. I always roast my eggplants flesh size up for this recipe. It is said the Levantines roasted the eggplant over an open flame when preparing Baba Ganoosh giving it that smokey flavor. I often see recipes for Baba Ganoush with directions of placing the flesh side down. This is a lost opportunity of capturing a smokey roasted flavor. The crispy tops and the softened skins adds a richer taste and texture.
What Makes this Five Ingredient Mezze Spread Easy?
Salting and roasting the eggplants is the hardest part of making this dish and let’s face it, that is not that hard! Salting the eggplant is a must-do step, but requires no supervision, and you can let it sit all day if needed. Roasting is quick. Once it is cool, the entire eggplant (skin and all) is whipped around in the food processor (or a blender can be used). It is fine to also hand mash it. Do not overwhip or mash it as this is meant to be a spreadable meze dip that can be easily piled on pitas, bread, vegetables or even eaten with a spoon.
Eggplant spread can be stored in an air-tight container for two-three days. I would not advise freezing it as the delicate flavor of the eggplant does not withstand freezing in my opinion. Not to worry, this five ingredient Baba Ganoush does not usually last long!
It is good to be writing about the Mediterranean Diet journey on Olive Sunshine, and thank you for continuing to follow our journey!
Ingredients
Instructions
Slice the eggplant into 1/2-inch-thick slices. Place flat on baking sheets or plastic cutting boards (I use the dining room table). Liberally sprinkle both sides with course salt. Let the eggplant sweat out the liquid for at least an hour. The eggplant can be left to sweat up to four hours.
Preheat the oven to 400 degrees Fahrenheit. Pat the eggplant dry with clean paper towels or cheesecloth. Wipe the excess salt off the eggplant while gently squeezing any remaining liquid. The eggplant will have shrunken considerably.
On a lightly oiled baking sheet, arrange the eggplant and brush with one tablespoon of the extra virgin olive oi. Place in the warmed oven. The eggplant can touch, but should not overlap. Roast them for 18-20 minutes, flipping midway through cooking time. If two baking sheets are needed, cook them both at the same time, but switch the pan positions midway through the baking time.
Once the eggplant is finished roasting remove from the oven and allow to cool enough to handle. Place the eggplant, the juice of the lemon and the cumin into a food processor or blender. Pulse a few times. Continue to pulse, while slowly adding the remaining tablespoon of olive oil, until it reaches the desired consistency.
Salt and pepper to taste, serve warm or cold. Will keep for 2-3 days in the refrigerator in an air-tight container.
