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Baba Ghanoush with Pita Chips

I have to admit, the first time I tried Baba Ghanoush I was not impressed. I didn’t like the texture and the flavor was off. Fortunately, I didn’t let that experience put me off trying it again a few years later in Turkey, and I’m so glad I did. This time, the Baba Ghanoush tasted entirely different – I was SOLD!

This homemade version is just as tasty as that one, and is super versatile. You can serve it at buffets, use it as a spread, or as a dip like I have in this recipe. It’s also perfect for when you’ve grown tired of hummus and need a change (a struggle I for one with have to “deal” with every few months!) ;).


baba ghanoush

Baba Ghanoush with Pita chips

6 port

  • 2 eggplants
  • 1/4 cup tahini
  • juice from 1 lemon
  • 2 garlic cloves
  • ¼ tsp cumin
  • 1 tbsp olive oil
  • 1 parsley, chopped
  • 1 pinch paprika
  • 1 pinch salt

Pita chips:

  • 4 Pita breads
  • 1 tsp pepper
  • 3 tbsp olive oil
  • ½ tsp garlic powder
  • 1 pinch sea salt
  1. Preheat the oven at 200°C. Cut the eggplants in half lengthwise and place on an oven tray with the cut side down. Poke holes in the eggplants with a fork and bake in the oven for 30 minutes. Prepare the pita chips in the meantime.
  2. Cut the pita in 8 triangles each and spread them out on a baking tray lined with parhment paper. Combine garlic powder and olive oil in a bowl and brush the pita chips with the oil mixture. Sprinkle pepper and salt on top and roast in the oven for 10 minutes until they’re golden brown (you can roast them during the final 10 minutes of the eggplants cooking time).
  3. Scrape out the flesh from the eggplants with a scoup and mix it with tahini, lemon juice, garlic cumin and salt in a food processor to a smooth consistency. Serve in a bowl and dip the pita chips!

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