Marjoram scented Baba Ganoush with Fresh Vegetable crudites

As part of our Earth Day celebration, we present this simple tribute to mother Earth. Marjoram scented Baba Ganoush is a recipe dating back to biblical times (although, marjoram may not be in the title). Thinking of middle eastern foods, hummus is the first thing that pops to mind. And, baba ganoush is second. If you say eggplant spread, the reply would probably be, “uh, no thanks.” But, baba ganoush sounds exotic. Eggplant, olive oil, and tahini blend in an earthy spread that is a welcome adornment to most tables.

This recipe is simple, it requires a couple basic techniques, minimal cooking, and minimal knife work. The result is a delicious treat that may just be good for you. Admittedly, it is heavy on the olive oil. But, studies have shown that olive oil is one of the healthiest oils you can eat. Being rich in anti-oxidants and good cholesterol, studies have shown it to be helpful in preventing medical conditions from diabetes to Alzheimer’s to cancer. Granted, it is high in fat. But, it’s good fat. And, it is not associate with weight gain.

And, the health benefits don’t end there. Eggplant has been associated with positive health effects as well. It is high in vitamins and minerals, and, linked to increased brain power (and you thought fish was brain food). Marjoram scented baba ganoush could be one of the most healthy things to can eat. And, it’s vegan as well. So, you are helping the environment and yourself at the same time. Plus, it’s a tasty party dip. Have a nice glass of wine for even more anti-oxidants and health benefits. Of course, everything in moderation. But, let’s celebrate the Earth by making it a healthier place to live.

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Marjoram scented Baba Ganoush with Fresh Vegetable crudites

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Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 4 people

Ingredients

  

• 1 Large Eggplant
• 15 to 20 whole garlic cloves
• 1/4 cup tahini paste
• 1 to 2 cups olive oil
• 1/4 cup lemon juice
• 1/2 tsp ground cumin
• 1 Tbsp chopped fresh marjoram
• 1 Tbsp fresh chopped parsley
• Salt and pepper to taste
• Assorted vegetables and Pita for dipping

Instructions

 

• Split the eggplant in half. Cut slits into the flesh, but not all the way through. Stick garlic in the slits intermittently (6 to 10 pieces per half eggplant). Dowse the eggplant with some olive oil, salt, and pepper. Then put it in a preheated 300 degree oven. Bake for 30 to 40 minutes. Check the consistency. It should be soft and easily pull from the skin. Give it more time if needed.
• Scrape the eggplant from the skin into a food processor. Pulse to begin pureeing. Stop and scrape down the sides.
• Add in all the other ingredients except the oil and herbs. Run the processor to create a smooth puree. stop, scrape the sides, then start again.
• Drizzle the oil in until it becomes smooth, but not too loose. Then add the fresh herbs and adjust seasoning.
• Serve in a bowl, drizzle a little olive oil on top, sprinkle more fresh herbs on. Serve with fresh cut vegetables and pita bread.

Notes

When roasting the eggplant, it is important to have a good amount of oil. This recipe says 1 to 2 cups. It could be more, maybe less. It depends on the eggplant. Eggplant absorbs oil like a sponge. You want enough that it bakes up soft and comes off the skin easily. Saturate the eggplant until it looks moist, then splash a little extra for good measure. This is art, not science.

Sometimes the dip looks a little loose. If it is, you can puree some chic peas and fold them in for a hybrid hummus baba ganoush.

 

Keyword baba ganoush, crudite, Earth Day, marjoram, Mediterranean, Middle Eastern, vegan