Food: Baba Ganoush
Content-Type: Food Blog
This simple baba ganoush recipe is a must-try summer dip since it’s delicious, creamy, and smokey. Enjoy it as a delicious, healthful snack with pita and crisp vegetables.
I eat baba ganoush very frequently, but I hardly ever prepare it at home. Well, that’s going to change since 1) it’s eggplant season, and 2) it’s far too simple and tasty to not always have on hand!
Seriously, whenever I make baba ganoush lately, I find myself eating spoonfuls of it at the kitchen counter. It has a great nuttiness from the tahini and is creamy, lemony, and nuttiness.
If I don’t eat it all at once, it’s finest served on a platter with a warm pita and fresh summer vegetables.
BABA GANOUSH- WHAT IS IT?
It’s easier to make than it sounds if you’re wondering what the heck baba ganoush is. The ingredients for the Mediterranean eggplant dip known as baba ganoush include roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt.
Like hummus, it tastes great with pita or fresh vegetables, but its velvety texture and seductive smokey flavor set it apart. This baba ganoush dish is a must-try summer dip!
INGREDIENTS FOR BABA GANOUSH
Six staple components are required for my baba ganoush recipe:
- To create the silky, smoky base, use eggplant
- Tahini, to give things a creamy, nutty flavor
- Lemon juice, to make it more vibrant.
- Olive oil will give it a rich, smooth texture.
- Sea salt is also added to enhance the nutty, smokey flavor.
Although I describe it as optional, I prefer to add a tiny pinch of smoked paprika to the dip to increase its smokiness. Even without it, this recipe is fantastic, but the additional smoky flavor truly elevates it.
Another point: Use high-quality tahini in this dish. Since there are so few ingredients, you can truly taste each one, and bitter tahini will result in a bitter dip. My preferred brands are Seed + Mill and Cedar’s.
MAKE BABA GANOUSH AT HOME
Although this dish is simple to make, the first step of cooking the eggplant takes some time. Although many traditional recipes call for grilling the eggplant, I think that roasting it in the oven is simpler.
To prevent the eggplant from exploding in the oven while steaming inside its skin, I wrap 2 medium eggplants in foil.
I then put them on a baking pan and roast them for approximately an hour at 400 degrees until they are extremely tender. The recipe card below also includes directions for grilling.
Peel and then toss the skin of the cooked eggplant when it has cooled. Transfer the eggplant flesh to a strainer set over a sizable bowl or your sink after that. It must drain for 20 minutes to produce a thick, creamy dip that won’t thin out.
Afterward, it’s simple! Together with the remaining ingredients, puree the eggplant in a food processor until smooth.
Baba ganoush is typically combined by hand, but I prefer my final dip to be velvety smooth, and the quickest way to do that is with a few rapid pulses in the food processor.
Finally, garnish it! Olive oil should be drizzled over the dip before adding chopped parsley, smoky paprika, and a few red pepper flakes. Another option would be sesame seeds. Serve your pita warm!
SERVING SUGGESTION FOR BABA GANOUSH
Baba ganoush is best served as an appetizer or snack with crunchy vegetables and pita bread, in my opinion. A Mediterranean appetizer board with pita chips, tzatziki, hummus, and fresh or grilled vegetables could also include it for the creamy dip.
In addition, you may serve it with a straightforward salad like my Greek salad, couscous salad, or tabbouleh, or you can stuff it into pita sandwiches (I like it with falafel).
One of my favorite healthy snacks is this simple baba ganoush dish. If I don’t consume it all right away, I like to serve it with pita and vegetables.
- 2 medium eggplant
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil, more for serving
- 2 garlic cloves
- 1/2 teaspoon sea salt
- Finely chopped parsley, for garnish
- Pinch of smoked paprika
- Pinch of red pepper flakes, optional
- Pita and veggies, for serving
- Wrap the eggplant with foil and preheat the oven to 400 degrees. The eggplant should be roasted for 50 to 60 minutes, or until it is tender to the touch and collapses. Take out of the oven, then place aside.
- Peel the eggplant’s skin once it has cooled to the touch, taking care to get rid of any large clumps of seeds. To drain the extra water, put the flesh in a strainer over a bowl and let stand for 20 minutes.
- In a food processor, combine the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt. Process until smooth. Add red pepper flakes, smoked paprika, and chopped parsley to a serving dish, if desired. Serve with vegetables and pita.
Cook the eggplant on the grill (without using foil) until it is extremely tender and browned all over for a more classic, smokier baba ganoush. Follow the recipe’s directions after removing the burned skin.