Red Kitchenette

One Chef's Journey into Motherhood

  • Home
  • About
  • Recipe Index
  • Blog
  • Contact
  • As Seen In

Recipe: Baba Ganoush

April 23, 2014 By Danielle Leave a Comment

 

Text babaghanoush

Eggplant season is almost here….in anticipation of this warm weather staple I’ve created for Audrey a dish she first began to explore as a baby last summer.  Back then we called it eggplant yogurt puree, this year we’re calling it by its true name, Baba Ganoush.  A middle eastern dip that she can now (as a toddler) dip her favorite veggies, pita chips, bread or whatever else tickles her fancy into.  She thinks the act of dipping is loads of fun – I think broadening her palate while providing her with vitamins, minerals, antioxidants and fiber is even more fun.

Baba Ganoush aka: Eggplant Dip

9 months + up

Makes 1 – 1 1/4 cups

  • 1 large eggplant, washed and any stickers removed
  • 1 small garlic clove, roughly chopped
  • 1/2 tablespoon lemon juice
  • 1/4 cup full-fat Greek yogurt
  • 1 tablespoon tahini (sesame seed paste)

Using tongs, cook eggplant directly over the burner of a gas stove, turning as skin chars and blackens on all sides, about 15-20 minutes, until soft (If you cook on an electric range, put the eggplant on a baking sheet under the broiler, turning every few minutes until done). Once the eggplant is charred, place in a bowl tightly covered with plastic wrap or a closed brown paper bag.  As the steam from the eggplant condenses, the skin becomes easier to peel off.  Once cooled, carefully rub off the blackened skin and discard.

Roughly chop the eggplant pulp and place in a food processor with remaining ingredients. Puree until smooth.  Add a pinch of salt and pepper for older kids (and yourself).

Variation: garnish with chopped mint or parsley.

 

Share this:

  • Email
  • Facebook
  • Twitter
  • Pinterest
  • Google
  • Print

Related

Leave a Comment · Filed Under: 9-12 months + Up, Gluten-Free, Snacks & Sweets

Subscribe!

Receive recipes, tips and ideas from Red Kitchenette in your inbox

« Recipe: Roasted Chicken and Vegetables
California: Adventures in Eating »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search

Subscribe

Receive recipes, tips and ideas from Red Kitchenette in your inbox FREE!

Archives

Most Popular

Re-Post: Soft & Chewy Coconut Macaroons (GF, Vegan)

Re-Post: Soft & Chewy Coconut Macaroons (GF, Vegan)

Guest Recipe: Cheesy Spinach Bites

Guest Recipe: Cheesy Spinach Bites

Recipe: Banana Oatmeal Breakfast Bars

Recipe: Banana Oatmeal Breakfast Bars

Recipe: Baby Pasta Bolognese

Recipe: Baby Pasta Bolognese

{Grain Free} Apple-Cinnamon Granola

{Grain Free} Apple-Cinnamon Granola

Categories

  • 9-12 months + Up
  • Baby-Food
  • Breakfast
  • Drinks
  • First Finger Foods
  • Gluten-Free
  • How To's & Tips
  • Lunch & Dinner
  • Pregnancy
  • Seasonal Favorites
  • Sides
  • Snacks & Sweets
  • Toddler and Beyond
  • Vegan

Copyright © 2023 Red Kitchenette · Design by Chicky Design · Log in

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.