Lemon Garlic Baba ganoush is a favorite Mediterranean eggplant spread that originated in Lebanon but is enjoyed through out the middle east and around the world. Made from roasted eggplant, garlic, and lemon juice; this flavor-packed spread is typically served as an appetizer or enjoyed with breakfast, lunch, or dinner and paired with freshly baked pita.
What makes baba ganoush so unique is the slightly smokey undertones created during the roasting process. The rich, deep flavors of the roasted aubergine combined with the perfect balance of zesty lemon and fragrant garlic creates an irresistible spread that disappears long before you wish is had.
Get creative with baba ganoush! The possibilites are endless. I love this savory spread on sandwiches or as a side with Persian kabobs and basmati rice. Both of these recipes can be found in It Begins at the Tablel I also love serving baba ganoush with fish, chicken, pork, or beef dishes. During the holidays or a dinner parties, baba ganoush is a must for my appetizer table. This is when I double the batch because it’s one of the first things to go! I especially love to incorporate this traditional dish with my Mirza Ghasemi, recipe – a favorite Persian breakfast egg dish that takes breakfast to an entirely new level of deliciousness.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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