Baba ghanoush is a delicious Middle Eastern dip made primarily from roasted or roasted eggplant, tahini (tahini), lemon juice, garlic and various seasonings. It has a texture similar to hummus and is often served as an appetizer or side dish with pita bread, vegetables, or as a condiment for other dishes.
To make baba ghanoush, eggplants are usually grilled until the skin is charred and the flesh is tender. Once cooled, peel off the skin and mash or puree the pulp with tahini, lemon juice, minced garlic, salt, sometimes olive oil and chopped fresh herbs such as parsley or mint. The resulting dip has a creamy texture and the smoky flavor of grilled eggplant.
Baba ghanoush is a popular dish in Middle Eastern cuisine, especially in countries such as Lebanon, Syria, and Egypt, where it is often served with other side dishes. It is also popular in other parts of the world and has become a staple in many Mediterranean and international restaurants.
recipe
- Preparation time: 10 minutes
- Cooking time: 1 hour
- Total time: 1 hour
- Serves 4
Material
- Eggplant, for a smooth smoky base
- Tahini, to add a creamy and nutty flavor
- Lemon juice to brighten skin tone
- olive oil to make it rich and smooth
- and sea salt to enhance the nutty and smoky flavor
- A pinch of smoked paprika can be added to enhance the smoky flavor of the sauce
actual materials
- 2 medium eggplants
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- ½ teaspoon sea salt
- chopped parsley, for garnish
- a pinch of smoked paprika
- Pinch of red pepper flakes, optional
- Pita bread and vegetables, for serving
How to make
The first step is to cook the eggplant. Roast the eggplant in the oven. Wrap 2 medium eggplants in aluminum foil so they can steam inside the skin, then place on a baking sheet and bake in a 400-degree oven until very soft, about 1 hour.
When the cooked eggplants have cooled, peel and discard the skins. Then, transfer the eggplant flesh to a large bowl or strainer over the sink. Let it drain for 20 minutes, this step is crucial to creating a thick, creamy sauce that doesn't become watery.
Then place the eggplant with the other ingredients in a food processor and blend until smooth.
Finally drizzle the sauce with olive oil and sprinkle with chopped parsley, a pinch of smoked paprika and some red pepper flakes. Sesame seeds are also a good choice. Warm your pita bread and serve.
instruct
- Preheat the oven to 400°F and wrap the eggplants in aluminum foil. Roast the eggplants for 50 to 60 minutes, or until tender and falling apart to the touch. Remove from oven and set aside.
- Once cool to the touch, peel the skin off the eggplant and remove any large pieces of seeds. Place the pulp into a strainer in a bowl and let sit for 20 minutes to remove excess water.
- Place eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a plate and sprinkle with chopped parsley, smoked paprika, and red pepper flakes (if using). Serve with pita bread and vegetables.
What to serve with Baba Ganoush
Middle Eastern eggplant puree as an appetizer or snack, served with crisp vegetables and pita bread. Also serve it as a creamy sauce on a summer lettuce platter, or make an epic Mediterranean appetizer with pita chips, tzatziki sauce, hummus, and fresh or roasted vegetables. Or, serve it in a pita sandwich or with a simple salad, such as Greek, couscous, or tabbouleh.
