If you want a delicious appetizer recipe that disappears in minutes, you can't go wrong with my Baba Ganoush and Homemade Pita Chips!
This recipe is easier than traditional Baba Ganoush recipes that call for "roasting your eggplant" over a cooktop (ugh who has time for that?! Takes forever) Instead I pop them under the broiler in my oven to char and it's way easier! And hands-free!
But what really sends this dish over the edge is the homemade pita chips!
Recipe Pairing Ideas:
- For a companion dip pair this eggplant dip with my Traditional Hummus Recipe or my Beet Hummus Recipe
- For the main course try my Chicken Brochettes with Grilled Zucchini Salad
- For dessert, my Air Fryer Baklava recipe would complete the Mediterranean-themed menu!
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Roasting the Eggplant
Eggplant is pretty dense and fibrous, so to assure it breaks down under the broiler and becomes soft, it helps to score the interior before roasting. Using a knife, create a cross-hatch pattern across the eggplant.
The cross-hatching will also allow the olive oil to seep into the center, along with the salt and pepper seasoning. This will also tenderize and flavor the eggplant.
How-To Know When the Eggplant is Done?
- The eggplant will roast under the broiler, skin side up. It will start to become charred and wrinkly.
- You'll know that it's ready when the skin of the eggplant starts to pull away from the flesh of the eggplant.
- When touching the eggplant with your fingertips you'll be able to notice there is space in-between.
- This is the ideal doneness!
Removing the Eggplant Skin
- Once the eggplant skin starts to pull away from the eggplant flesh, it will be easier to remove it before processing. Some pieces will peel off easily, and some will be more stubborn. But don't worry about trying to get all of it off.
- A little eggplant skin in places will actually add to the smoky flavor of the dip. So I intentionally leave a little bit on here and there.
- If you enjoy this smoky eggplant flavor, then you must try my Roasted Eggplant and Tomato Soup Recipe. It's fantastic!
Processing the Eggplant Dip
- The best way to puree this dip is in a food processor. You'll place everything in and just pulse it up!
- The best part about this dip is that you can make it ahead of time and keep it refrigerated until ready to serve.
- The flavors become even more pronounced the longer it sits.
Tahini vs No Tahini?
- Lots of traditional Baba Ganoush recipes call for tahini. And you certainly could add it. I would add ½ cup.
- But personally, I prefer this dip without it because it keeps the smoky eggplant flavor more pronounced and makes it a lighter dip as well.
The biggest tip with this recipe is to not over-process the eggplant mixture, or you'll end up with something resembling baby food. Instead, keep it chunky for the best texture and flavor.
Make Homemade Pita Chips
- Once you try homemade pita chips, it will be hard to go back to anything store-bought again!
- They are just so light and crispy and you can control the amount of salt and other seasonings!
The Best Type of Pita Bread for Pita Chips
- Normally, if I'm buying pita bread for hummus or sandwiches, I go for the really wonderful, artisan-style pita that's soft and fluffy.
- But for pita chips, stay away from that kind of pita. It's too thick and dense and will create a harder chip.
- Instead, you want the thin pita bread, this kind makes the lightest, crispiest chips!
- I find three whole pitas is a good start to serve with this dip. But you can always make extra and store it in an airtight container at room temperature.
Separate the Pita
Once you cut the whole pita into triangles (thing a pizza pie) then separate the layers of pita. This will double your quantity! And also provide a lighter, crunchier pita chip.
Baking the Pita Chips
- You can certainly bake them in the oven (recipe below) but truthfully they are exceptional when made in an Air Fryer!
- New to air frying? Check out my favorite Air Fryer Recipes to see all the amazing things you can make in them!
- I love the air fryer because it's so much faster and easier, and the texture feels like they were deep-fried, but without any oil.
- It's also great when entertaining because you can use your air fryer to bake them and not take up precious oven-space
- Place your baba ganoush in a small bowl, drizzle with olive oil, and top with fresh parsley and a few roasted pine nuts.
- Then set it out on a larger platter and place your pita chips all around it.
- Then get ready to refill both because this appetizer always disappears in minutes!
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For Baba Ganoush
- 1 eggplant
- 1 tablespoon (15 ml) olive oil + more for garnish
- 1 garlic clove, minced
- 2 tablespoon (30 ml) lemon juice
- ½ teaspoon salt (2.5 ml)
- freshly cracked pepper to taste
- 1 tablespoon (15 ml) fresh parsley + more for garnish
- 1 tablespoon (15 ml) of pine nuts
- 3 pitas
- 1 tablespoon (15 ml) olive oil
- salt and pepper to taste
- ⅛ teaspoon (a good pinch!) ground cumin
- Slice eggplant in half. Then on the flesh side, score the eggplant with a cross-hatch pattern of diagonal lines creating a pattern of diamonds. Drizzle flesh side with olive oil and season with salt and pepper.
- Place eggplant, flesh side down, on a baking sheet and place under the broiler for 15-20 mins rotating the pan every 5 minutes until eggplant is evenly charred and flesh is soft and mushy to the touch. Remove and allow to cool.
- Remove the skin off the eggplant, keeping little specs of the skin for additional Smokey flavor, and place in a food processor. Add garlic, lemon juice salt, pepper and parsley. Blend until smooth but chunky. Transfer to a bowl, cover and refrigerate until ready to serve.
- For the pita chips, slice pitas in to wedges (⅛ slices work best) gently separate the triangles so that the wedges or only 1 pita thick.
- Place in a bowl and toss with olive oil, salt and pepper, and cumin.
- TIP: If you have an air fryer, these pita chips fry up beautifully! Just 6-8 minutes is all it takes!
- Otherwise you can turn them out on a baking sheet and bake at 350F (175C) degrees for 15-20 mins, turning occasionally, until browned and crispy.
- Meanwhile, in a small skillet, toast the pine nuts, set aside and allow to cool.
- To serve: Place your baba ganoush in a serving bowl, drizzle with olive oil, sprinkle with the pine nuts and top with parsley. Serve the pitas on the side. And you have one delicious appetizer!
The Best Type of Pita for Chips
Normally, if I'm buying pita bread for hummus or sandwiches, I go for the really wonderful, artisan-style pita that's soft and fluffy. But for pita chips, stay away from that kind of pita. It's too thick and dense and will create a harder chip.
Tahini vs No Tahini?
Lots of traditional Baba Ganoush recipes call for tahini. And you certainly could add it. I would add ½ cup. But personally, I prefer this dip without it because it keeps the smoky eggplant flavor more pronounced and makes it a lighter dip as well.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 681mgCarbohydrates: 55gFiber: 5gSugar: 20gProtein: 7g