Baba Ganoush with Fried Chickpeas

For the Baba Ganoush:

Serves 6-8 as an appetizer

7-8 Asian eggplant
3 cloves garlic, minced
2 lemons, juiced
4 Tbs tahini
1 Tbs cumin
Salt & pepper to taste
Smoked paprika to finish

  1. Slice eggplant into 1/2 inch pieces
  2. Toss with 2 tablespoons olive oil and season with salt and pepper. Roast in a preheated oven of 400 degrees for 15-20 minutes or until tender.
  3. Let eggplant cool to room temperature
  4. Scrape the meat away from the skin of the eggplant with a spoon.
  5. Place cooled eggplant in a blender or food processor with the lemon juice, tahini, garlic, cumin. Purée mixture until smooth. Add a splash of water if it appears stiff, to loosen. Finish with 2 tablespoons olive oil.
  6. Place the mixture in a cool area until ready to use.


For the fried chickpeas:

1 can chickpeas or 1 cup dried/ cooked chickpeas
3 cups oil to fry with
Smoked paprika to finish
Cumin to finish
Salt & pepper to taste

  1. Heat oil in a fryer or on the stove in a large pot with a thermometer until it reaches 350 degrees.
  2. Add the drained chickpeas, fry for about 5 to 7 minutes or until crispy. Remove from oil and let dry on paper towels. Season with cumin, paprika, salt and pepper.

To Plate

  1. Spread baba ganoush on a large serving platter, drizzle with olive oil and garnish with fresh herbs. Top with crispy chickpeas and finish with smoked paprika. Garnish with cilantro and mint, if desired. Serve with grilled bread or pita.