CrockPot Baba Ganoush Recipe


Day 291.

It's Fondue Friday! I found this recipe while I was perusing Alanna's A Veggie Venture site for eggplant recipes.

I was sold by the name. I had heard of baba ganoush before, but had no idea what it was. Alanna shared that it's pretty much an eggplant hummus.

mmmm. hummus.

I love me some hummus. I love it so much I don't care a bit how that sentence breaks every rule in the grammar book (is there a grammar book?). I blame Chris Jordan for my hummus addiction.

The Ingredients.
adapted from A Veggie Venture

--1 large eggplant (if you're fancy you can call it aubergine)
--2 cloves garlic
--1 lemon, juiced
--2 T tahini (sesame paste, in the peanut butter aisle, but NOT at Trader Joe's. weird.)
--1 T dried parsley flakes, or 1/3 cup fresh parsley leaves
--salt and pepper to taste

The Directions.

Wash and dry your eggplant, and poke it a few times with a fork.

Plop it into your crockpot (you'll need probably at least a 3 quart for it to fit properly) and cook on high for 3 hours.

After cooking, the eggplant skin will be crinkled and the flesh inside will have shrunk a bit. This is good.

Carefully (use tongs. trust me. my fingers ache while I'm typing this.) remove the eggplant and cut in half with a knife. Scrape out any big chunks of seeds.

Get out the blender.

Using a spoon, remove the flesh from the eggplant skin and drop it (the flesh, not the skin) into the blender. Add the garlic cloves, lemon juice, and tahini. Add a pinch each of salt and pepper.

Blend. Add additional lemon, salt or pepper as needed.

Serve with your favorite fresh veggies, crackers, pita bread, or brown rice tortilla wedges.

The Verdict.

This was tasty. I brought it to a play date up the street and none of the kids tried it.

Adam thought it could use more lemon and salt. The other dad thought it could use more heat, and the other mom thought it could use another garlic clove.

But we still ate it all...

I will make this again. The hardest thing was finding the tahini---I was surprised that Safeway carried it, and Trader Joe's did not.

Do you love this recipe?

Please share it with your friends!


Posted by: Stephanie O'Dea | A Year of Slow Cooking at October 17, 2008

Sign up for the A Year of Slow Cooking newsletter and get the Top Ten Reader Favorite Recipes sent directly to your inbox!

What they say about this recipe

  1. Anonymous10/17/2008

    If Trader Joe's is like Whole Foods, they hid the tahini in the aisle with the ethnic foods, instead of with the peanut butter. Next time you think to, peek around the canned beans and Hispanic spices

    ReplyDelete
  2. thanks, anon! I did ask, though, and was told they don't usually carry it in my store. They did say they'd special order it for me, but I didn't want to wait.
    xoxo
    steph

    ReplyDelete
  3. I make this all the time (except roasting the eggplant in the oven). My 8 year old daughter LOVES it. Try adding a drop or two of liquid smoke to it. Tastes delicious that way!

    ReplyDelete
  4. YUM!!
    I will be making this.

    ReplyDelete
  5. I LOVE BABA GANOUSH, and now will try to make some...even though my dh HATES eggplant! HMMMM, I am hosting a party in a week...maybe I'll make it for that! Thanks so much!!

    ReplyDelete
  6. Looks amazing...

    and yes. There is a grammar book. It is very expensive and required for collegiate grammar class. It sucks.

    ReplyDelete
  7. Anonymous10/17/2008

    My Trader Joe's has it next to the hummus deli section.

    ReplyDelete
  8. I know, anon! the dude here says that it would go bad and so they stopped ordering it.
    We don't seem to have much of a demand for tahini in these parts.
    ;-)
    xxoxo
    steph

    ReplyDelete
  9. Just another tahini hint - in MY store they have it on the tiny end of an aisle with the Manischewitz kosher products like potato pancake mix and shabbat candles...
    so yeah, if it's not by the peanut butter, definitely check out the "ethnic" areas of the store!

    ReplyDelete
  10. Anonymous10/17/2008

    I too LOVE BABA GANOUSH but never thought about making it in the
    crock Pot.. How clever you are.
    Thanks

    ReplyDelete
  11. Great tip! You could probably also roast the garlic (and more of it, since it will mellow the taste) in the crockpot, right? Maybe even in the "paper" so you can be lazy and squeeze the garlic like toothpaste.

    ReplyDelete
  12. This comment has been removed by the author.

    ReplyDelete
  13. This sounds yummy. I wish I had seen it before I went to the grocery store, I would have made it for a party I have tomorrow.

    ReplyDelete
  14. Anonymous10/17/2008

    Hiya, I call an eggplant aubergine... I'm not fancy just British :-) Glad you added that though, as I may not have understood what you were cooking ;-)
    Nice site, and amazing you have carried through the resolution! well done.

    ReplyDelete
  15. Anonymous10/17/2008

    I think you live in San Francisco, and if you do there are two great product/middle eastern markets that not only have Tahini, but many brands to chose from along with yummy olives and feta - oh getting hungry. One is on 22nd and Iriving the other is on 15th and Taraval.
    Baba Ganoush is my fav. I just don't like making it because I burn it in the over - crockpot to the rescue. Thanks again

    ReplyDelete
  16. Anonymous10/17/2008

    i've never tried baba ganoush. it's always been on my list to try, but i just haven't gotten around to it. i do have all the ingredients in the house. maybe i'll give it a whirl. i bought a big jar of tahini at Whole Foods, but honestly, how often do you use tahini?

    ReplyDelete
  17. I like babganoush a lot, thanks for the recipe! I usually roast the eggplant in the microwave because I am lazy and want it done quickly, but it probably tastes so much better in the crock pot.

    ReplyDelete
  18. My baba ganoush is even easier.
    After you cooked the eggplant (I broil it but that wouldn't work with the crock pot theme here)
    scrape it into a bowl-if you feel really industrious scrape it into a strainer and let the oils drain out but I'm too lazy for that.
    Add a dollop or 2 of mayo, some salt, and some fresh minced (or in my case minced from the jar in my fridge) garlic.
    YUM.

    ReplyDelete
  19. I laughed at your Trader Joe's comment...I too have gone looking for Tahini there and when I was told they didn't have it, I thought, "Weird!" I don't know, it just seems fitting that they would have it.

    ReplyDelete
  20. I am so happy to have found your blog. I quilt and crockpots and quilting just go together! Also, I have celiac disease so I love these GF recipes! Yay!

    ReplyDelete
  21. Anonymous10/17/2008

    You are amazing, it would never ever occur to me to roast an eggplant in a crockpot! FYI I'm pretty sure I get tahini at Trader Joe's and you're right, it SHOULD be something they sell. TJ's, are you listening?! FYI I stir tanihi into morning oatmeal, just like peanut butter. Yummmmmmm ...

    ReplyDelete
  22. TJs has it in the refrigerated isle next to the hummus.

    ReplyDelete
  23. I'm so happy to discover your site! I can't wait to try this recipe!

    ReplyDelete
  24. I just had to stop by and say, I absolutely love your blog! I always go on this to look for new recipes along w/ recipezaar and foodgawker! Keep up the good work and I am looking forward to your new recipes everyday!

    ReplyDelete
  25. I sure have been loving your blog, all 291 days of it! What is the plan when the year is up? I don't know what I'll make for dinner any more without your great crock pot ideas.

    Thanks again for your dedication you have creatively expanded my slow cooker repertoire.

    ReplyDelete
  26. Sometimes I think I need a PhD to read, comprehend, and in all other ways completely enjoy your blog to the fullest. Baba Ganoush? I thought he was a character in "Fiddler on the Roof". And aubergine? I thought that was some color cross between auburn and tangerine. Tahini? Not a fruity south pacific drink?

    Must be a California thing. Snob.

    ReplyDelete
  27. Anonymous10/18/2008

    FYI, if you find tahini in a refrigerated section alongside hummus, it's not the tahini required for this recipe. The tahini in this recipe is just pure sesame paste, which is found on regular store shelves; the refrigerated tahini is the sesame paste blended with other ingredients to form a dip/spread of sorts, in the same league as hummus, albeit more "liquidy".

    ReplyDelete
  28. Now that you have that big jar of tahini and you only used 2T of it, you definitely should be making your own hummus! It's super easy and oh so yummy! although not a crockpot thing. Unless, you want to cook your own dried chickpeas in the crockpot and then use those to make hummus.
    Anyway, I use the organic (less sodium) canned chickpeas b/c I have a 5 month old and a two year old. So I take all the help I can get! : )
    Anyway, I am totally addicted to it. Just food process your chickpeas, garlic, lemon juice, and tahini. I don't add olive oil or salt to the food processor. I put my hummus in a bowl and swirl the EVOO and grind the sea salt over the top of it. mmmmm...going to make some now!
    I'll have to try the eggplant hummus, er baba ganoush after I go to the grocery store tomorrow.
    <3
    Jessica

    ReplyDelete
  29. Anonymous3/24/2009

    I live in warrensburg missouri and could not find the tahini anywhere so i subsituted with plain yogurt and it was just as delicous! I had some sesame seed oil on hand and added a splash of that as well

    ReplyDelete
  30. Anonymous3/26/2009

    I made my own Tahini and was amazed at how easy it was. Just toast Preheat oven to 350. Toast 1 cup sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

    Pour sesame seeds into food processor and add small amount of olive oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

    My vegie friends were eating it on toast like peanut butter:)

    ReplyDelete
  31. I worked in a Middle Eastern restaurant for years, and we always stirred in the eggplant by hand. Processing it takes away some of the good, pulpy texture. I have a version of this one my website.

    -Kelly at Crock Tease

    ReplyDelete
  32. Here's a tip to find eggplants with fewer seeds. There are actually male and female eggplants. The males have fewer seeds in them, and the females have more. To tell the difference, look at the bottom end, opposite of the stem end. The male eggplants will have a little round dot-looking thing on the end, and the females have a slit-looking thing on the end. It's true! I only buy the males and don't find many seeds in them. Great recipe!

    ReplyDelete
  33. Anonymous9/20/2010

    Love this blog!!
    Loved the texture of this, will have to tinker with the tastes...
    Found it harder to peel the skin after roasting in the crock pot, and Nancy, I bought what I thought were female and male eggplants and they both seemed to have lots of seeds! :/ but it didn't matter, I left a lot of it in.

    ReplyDelete
  34. It's funny you mentioned Trader Joes. My husband and I are obsessed with making humus and finding Tahini can be challenging. When we were newlyweds, we lived down the street from a Trader Joes, which we love. We could find plenty of things we loved to eat if we didn't had anything in particular we were looking for. If he had something specific we had to find, they wouldn't carry it, even if it just happened to be for that one day. Our inside joke is calling it "Trader No's."

    ReplyDelete
  35. Rachel F6/27/2012

    When I am making any kind of hummus and I am out of tahini I use a few drops of sesame oil. It's not exactly the same but it lends the same kind of flavor note.

    ReplyDelete
  36. You can also add a touch of greek yogurt to give it a lighter, creamer taste. We make it all the time, although when you add yogurt in the middle east it technically isn't baba ganoush anymore.

    ReplyDelete
  37. Don't process the eggplant with anything metal. Why? It causes it to oxidize and turn dark in colour. Keep everything green and nice by using ceramic, plastic or wooden tools.

    ReplyDelete
  38. In my home we make it with just mayo, onion, salt and pepper. No need to make it too hummus-like. The humble eggplant can be cooked in numerous ways and it can hold her own against hummus.

    I am not sure if a slow-cooker version of it can compete with the grilled-with-real-wood version but I will certainly try it and report back.

    ReplyDelete