Vegetarian Recipes

Baba Ganoush

https://www.loveandlemons.com/baba-ganoush/

Baba ganoush is one of those things that I eat pretty darn often, but I rarely make at home. Well, that’s about to change because 1) it’s eggplant season, and 2) it’s way too easy and delicious not to have on hand at all times! Seriously, every time I’ve made baba ganoush lately, I haven’t been able to resist eating it by the spoonful standing at the kitchen counter. It’s creamy, it’s lemony, and it has a nice nuttiness thanks to the tahini. If I don’t eat it all in one go, it’s best served on a platter with warm pita and crisp summer veggies.

What is baba ganoush?

If you’re asking, “what the heck is baba ganoush?”, don’t worry – it’s a lot simpler than it sounds. Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. Like hummus, it’s delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart. This baba ganoush recipe is a must-try summer dip!

Baba Ganoush Ingredients

My baba ganoush recipe calls for 6 basic ingredients:

Eggplant, to make the smooth, smoky base
Tahini, to add creaminess and nutty flavor
Lemon juice, to brighten it up
Olive oil, to make it rich and smooth
And sea salt, to sharpen the nutty, smoky flavor

I list it as optional, but I like to add a small pinch of smoked paprika to amp up the smokiness of the dip. This is still a great recipe without it, but the extra smoky kick really takes it over the top.

Another note – be sure to use good tahini in this recipe. Because there are so few ingredients here, you really taste it, and bitter tahini will make for a bitter dip. My favorite brands are Cedar’s and Seed + Mill.

How to Make Baba Ganoush

Making baba ganoush isn’t difficult, but it does take some time, as the first step is cooking the eggplant. While many traditional recipes ask you to grill the eggplant, I find it easier to roast it in the oven. I wrap 2 medium eggplant in foil so that the eggplant steams inside its skin without the risk of exploding in the oven. Then, I place them on a baking sheet and roast them in a 400-degree oven until very soft, about 1 hour. Grilling instructions are also included in the recipe card below.

Once the cooked eggplant is cool, peel and discard the skin. Then, transfer the eggplant flesh to a strainer over a large bowl or your sink. Let it drain for 20 minutes – this step is essential for creating a thick, creamy dip that won’t become watery.

After that, it’s easy! Blend the eggplant in a food processor with the other ingredients until smooth. Traditionally, baba ganoush is mixed together without a food processor, but I personally like my final dip silky smooth, and the easiest way to achieve that is with a few quick pulses of the food processor.

Last – Garnish it up! Drizzle the dip with olive oil and sprinkle with chopped parsley, a pinch of smoked paprika, and a few red pepper flakes. Sesame seeds would be a good choice too. Warm your pita and serve!

What to Serve with Baba Ganoush

My favorite way to serve baba ganoush is as an appetizer or snack with crisp veggies and pita bread. You could also serve it as the creamy dip in a summer crudité platter or make an epic Mediterranean appetizer board with pita chips, tzatziki, hummus, and fresh or grilled veggies.

Alternatively, load it into pita sandwiches (I especially like it with falafel) or serve it alongside a simple salad like my Greek salad, couscous salad, or tabbouleh.

If you love this baba ganoush recipe…

Try my pesto, chipotle sauce, cilantro lime dressing, or guacamole next!

Baba Ganoush

Total time

1 hour 10 mins

Author: Jeanine Donofrio

Recipe type: Appetizer

2 medium eggplant
¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, more for serving
2 garlic cloves
½ teaspoon sea salt
Finely chopped parsley, for garnish
Pinch of smoked paprika
Pinch of red pepper flakes, optional
Pita and veggies, for serving

Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.
Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.

Note: For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.

Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.