Baba ganoush is a Middle Eastern (originally Lebanese) dish of puréed roasted eggplant, garlic, and commonly includes tahini. Often other ingredients can be added, like mint, onions, and various spices. The origin of the words baba ganoush comes from the Arabic language. The phrase ‘baba gannuj’ means baba (father/ a term of endearment) and gannuj (pampered or coquettish). This recipe transforms a dish commonly used as an appetizer or dip into a wrap and can be combined with extra protein and other ingredients. In this recipe, we suggest combining the spread with fresh arugula, cherry tomatoes, and cucumbers, a great addition to the taste of baba ganoush.
Eggplant has many health benefits. It helps to fight cancer, protects your heart and arteries, can help with digestion, improves cognitive function, and much more. When choosing your eggplant, look for firm, glossy skin. Size and color vary widely among types, but the eggplant should feel heavy. Avoid those with wrinkled skin, soft spots, or brown patches. You will want to use the freshest ingredients possible for a recipe like this one as the ingredients are combined and mashed together. This recipe combines tortillas, a known food item from Central America, and brings a fresh, fun, and unique way to enjoy an international favorite, baba ganoush.
Place the eggplant and green pepper on a baking tray and bake them in an already heated oven at 350 F or 180 C degrees for about 30 minutes.
Let them cool slightly, peel them and place them in a mini chopper or food processor.
In the eggplant and pepper mixture add in the minced garlic, salt and pepper to taste, dijon mustard, vinegar, olive oil, chili powder, and dried oregano.
Mash and whip until a spreadable consistency is formed.
Spread some of the spread on warmed tortillas and top with fresh arugula salad, diced cherry tomatoes and diced cucumber slices.
Serve and enjoy.
Ingredients
Directions
Place the eggplant and green pepper on a baking tray and bake them in an already heated oven at 350 F or 180 C degrees for about 30 minutes.
Let them cool slightly, peel them and place them in a mini chopper or food processor.
In the eggplant and pepper mixture add in the minced garlic, salt and pepper to taste, dijon mustard, vinegar, olive oil, chili powder, and dried oregano.
Mash and whip until a spreadable consistency is formed.
Spread some of the spread on warmed tortillas and top with fresh arugula salad, diced cherry tomatoes and diced cucumber slices.
Serve and enjoy.
