Baba Ghanouj. Pindjur. Eggplant Caviar.
Call it what you will, it’s still one meaty, delicious spread. Or dip. (?)
This week’s French Fridays assignment was to roast a couple of eggplants, or aubergines, if you will, and make Dorie’s version of this very popular Middle Eastern dish.Â
Once the eggplants were thoroughly cooked, I peeled them, mashed up the flesh, and added in a bunch of goodness; olive oil, cayenne, lemon juice and zest, garlic, thyme, basil, onions, and chunks of tomatoes.
I served the caviar with a side of crackers, but some people reached for the crusty bread instead. Yummers!
The participants of French Fridays with Dorie do not share the recipes in their entirety. Instead, we encourage you to get the book, Around My French Table, and join our club!
 30 Min
Slow Cooker
Freezer Friendly
One Pot
Low Carb
Instant Pot
Gluten Free
Keto
Chicken
Beef
It looks so yummy 🙂 I love eggplants!
Your eggplant caviar came out looking reallyl beefy and rich in colour. I bet it was delicious.
Congrats on top 9!
This xavier looks great Kate! It’s so elegant! And congrats on Top 9!
Congrats on your Top 9! Its a great photo!!
looks like my kind of eggplant! YUM!
Beautiful looking baba! I’m going to have to check out the book, I can never get the perfect smokey flavour!!
Congrats on Top 9 Kate! Your eggplant caviar looks delish!
Congrats on top 9 Kate!
yummy lovely use of eggplant
yum! Looks like a great way to sneak the eggplant in!! Lovely!
I wish I loved eggplant more….this sounds, and looks so wonderful! I would want it on crusty bread I think:-) Hugs, Terra
I love your picture of the herbs and spices. I enjoyed this. I would definitely puree it in a food processor next time and add a few more seasonings.
Different, but wonderful! Appreciate 🙂
eggplant is just pure deliciousness. i love the flavors of it when baked!! 😀 the dip looks fabulous!
I love eggplants and this looks really good Kate .
Yum! I love seeing all of these eggplant recipes everywhere, so lovely! Those crackers look awesome too!
Beautiful dish Kate. You always nail this series!
I adore eggplants and your pictures making me drool for real!:)) Love this idea!
The eggplant – I don’t cook that often except in a curry or blend with chili padi sauce
Tq for sharing the other idea to cook it Kate 🙂
That eggplant looks amazing delicious! 😉
Love your zest topping the dip…so beautiful!
I love eggplant! Your pictures are so vibrant the flavors float out of the computer screen. I just wish I could stick my finger into the screen and get a bite. : )
Your dip looks real good, Kate but what I really like is the look of those long crackers!
My eggplant are just about ready in my garden and I am looking for ways to use it up. This looks perfect 🙂 Yum!
This sounds incredible and I love your pictures! 🙂
I love baba ghanouj..I think I love anything with eggplant in it..
Amazing pictures as always Kate
I have never tried this dip before. Sounds like it would be great on some crackers though!
Beautiful dish and photos! Looks like a great appetizer!
I was intrigued by the crackers too! Thanks for sharing the recipe.
That looks different and good. 🙂
Beautiful photos! By the way, what kind of crackers is that? It looks really good.
Hi Claudie!
This is the recipe for the crackers:
https://diethood.com/2011/06/23/rosemary-and-garlic-crackers/
… you can add whatever you want to them, and cut them as long or as short as you like, so long as you flatten the dough as thin as possible.
Wow – you had some really nice light for this one. Lovely pictures.
We loved this one too!
Oh I love the idea of putting the zest in there too! I used to make this a lot 5 years ago, I need to bring it back I had forgotten all about it. Thanks for the reminder Kate you pics are drool worthy!
Those photos are so good, it is not easy to make that particular aubergine dish look good, but you certainly pulled it off!
I knew you would do something wonderful with the eggplant. Love it!!! Can you just believe I just ate this for the first time a few weeks ago?! Not sure how I was living without it all my life. LOL.