FOFF Best Ever Babbaganoush and Sour Cream Biscuits

by Joanne on September 29, 2011

Let’s blame Peggy.  It was her idea to make BOTH recipes on page 5 of our new book ”Fusion of Food and Friends”, hence, F O F F

Carla Vavala

But Peggy did us a favor because there recipes pair so well.  The Babbaganoush, a Lebanese eggplant dip/spread, is commonly served with Pita bread.  It turned out that it was an excellent dip to serve with the warm sour cream biscuits.


FOFF Peggy Babbaganoush

The Babbaganoush on crusty bread. I can taste it now!

FOFF Peggy Biscuits

Ahhh…. biscuits!  So light and deLIGHTful.  Great job Peggy!

Want to join the fun, cook up some really good eats?  Join us!  Send me a photo and your take on Fusion of Food and Friends recipes.  I’ll share it here and post a link to your blog, if you have one.

BEST EVER BABBAGANOUSH (isn’t that just too much fun to say!?! – B A B B A G A N O U S H. Love it !)


  • (2) 1 lb each, eggplant
  • olive oil for brushing
  • 1/4 cup tahini paste (although most Lebanese folks would cringe, you can sub peanut butter *reduced by 1/2,  if you can’t find tahini paste)
  • 1/4 cup olive oil
  • 3 TBS lemon juice
  • 1 clove garlic
  • salt and pepper to your own taste.

Preheat the oven to 375 F.  Keep the skin on the eggplant but cut it in half, lengthwise.  Oil each side, oil a baking sheet and place the eggplant onto the sheet, cut side down and bake for 45 minutes.

Allow the eggplant to cool.  Remove the skin and put into a colander to sit for 30 minutes.  This allows the eggplant to dry out.  Put it into a food processor, add the remaining ingredients and puree until desired consistency.  If you don’t want it too thick, simply add a bit of water.


Serve with pita bread or, make the following SOUR CREAM BISCUITS.




  • 1 cup of Lite biscuit mix (I used Bisquick LITE)
  • 3/4 tsp sugar (I skipped the sugar)
  • 1 clove garlic, minced
  • 1/4 tsp dried rosemary, crushed or a small fresh sprig, chopped fine
  • 1/4 tsp dried basil, or 1 leaf chopped fine
  • 1/4 cup club soda (or….BEER! – light beer of course)
  • 2 TBS fat free sour cream (‘cause Ted did the grocery shopping and he bought fat free)
  • 1/2 cup shredded cheddar cheese (there’s our fat!)

Preheat the oven to 400 F.  In a small bowl, combine the biscuit mix, sugar (if you’re using it), garlic, rosemary and basil.

Combine the club soda (or beer) and sour cream and cheese.  Stir into the dry ingredients only until moist.

Drop by HEAPING TBS, 2 inches apart onto a baking sheet sprayed with non stick.

Bake for 10 – 12 minutes or until golden.


NEXT WEEK:  Cheesy Dip Spread (SO good!) – page 6 of “Fusion of Food and Friends”  You’ll need: cream cheese, mayo (I’ll use Greek yogurt), Swiss cheese, Gruyere cheese, AGED Gouda, and a small onion.  Intrigued? Want the recipe?  Let me know.

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  • At 2011.09.29 09:21, peggy said:

    These were so good. People need to make these biscuits. I ate the babbaganoush on bread for my lunch the next day. Delicious. Did you use the tahini paste? The peanut butter worked well in it. I thought of beer for the biscuits, but just used milk and it was fine. I’m making them again Sunday night for friends!!! Love your presentation.

    • At 2011.09.29 11:43, Heather said:

      I love love love biscuits. I don’t make them nearly enough since Colin doesn’t really like them, but these look delicious so I may have to make them soon!

      • At 2011.09.29 17:43, claudia @whats cookin italian cuisine said:

        I just love biscuits and this dip looks amazing with the tahini paste just perfect together!

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