If you’re hooked on rich, smoky dips with deep, middle eastern taste, baba ganoush will be on your kitchen agenda.
Middle eastern table fare wherever you are, the classic eggplant dip is most traditionally served up with hummus, pita, and crudité.
Below, we’re talking about how to make baba ganoush to tips on how to achieve the right consistency and even serve it.
What is Baba Ganoush?
Baba Ganoush, also baba ghanouj or baba ghanoush, is a Levantine eggplant dip composed of roasted or grilled eggplant, tahini (sesame seed paste), lemon juice, garlic, and olive oil.
Hummus, of course, is based on chickpeas, but in the case of baba ganoush, the smoky flavor and thick consistency of roasted eggplant are the foundation of the dish.
From Lebanon, Syria, Jordan, and Israel, the Middle Eastern country, baba ganoush is now enjoyed globally today as a tasty side dish or an appetizer.
So in vogue is it to be that baba ganoush has a rich, strong, savory, tangy, and smoky flavor.
Ingredients of Baba Ganoush
Very little fresh ingredients will be required to cook a tasty and authentic baba ghanouj recipe:
- 1 eggplant (Italian or globe)”
- 2–3 tablespoons tahini
- 1–2 cloves garlic, minced
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- Salt to taste
- Optional garnishes: smoked paprika, chopped parsley, pomegranate seeds, or sumac
Note: Caramelize the eggplant to make a smoky one by grilling over an open flame rather than baking. That is the secret to the best baba ganoush recipe.
How to Make the Best Baba Ganoush Recipe
Baba ganoush recipe is easy, but the trick of how to make your baba ganoush better is to master some tips. Refer to the easy step-by-step recipe on how to make baba ganoush at home.
Step 1: Roast or Grill the Eggplant
- Oven Method: 450°F (230°C). Prick eggplant with fork in every place and roast whole eggplant on baking sheet 35–40 minutes, turning every now and then, until collapsed and skin dark brown.
- Grill Method: Place eggplant over gas flame or hot grill. Rotate often and grill 10–15 minutes or until outside is charred and inside tender.
Step 2: Drain and Peel
- Allow cooked eggplant to stand for a few minutes.
- Remove blackened skin and flesh.
- Drain flesh in colander or strainer 10–15 minutes to drain excess moisture. Avoid dehydrating the dip.
Step 3: Blend or Mash
- To attain a rustic texture, mash eggplant with potato masher or fork.
- To attain a smooth finish, food process:
- Process lemon juice, tahini, garlic, and salt. Process to cream and smooth.
- Gradually add olive oil while stirring for extra richness.
Step 4: Taste and Adjust
- Add lemon juice for tartness, tahini for thickness, or garlic for pungency.
- Taste and sprinkle a pinch of extra salt.
Step 5: Serve
- Spoon into a shallow serving dish.
- Drizzle with olive oil and garnish with parsley, smoked paprika, or pomegranate seeds. This easy baba ganoush recipe can be flavored with cumin, chili flakes, or Greek yogurt.
What to Serve with Baba Ganoush
Baba ganoush is a great and delicious side dish for a mezze platter or as a separate dish. Some ideas are:
- Pita chips or pita bread (best and actually traditionally served for dipping)
- Raw vegetables: cucumbers, carrots, bell peppers, or radishes
- Flatbreads or crackers
- Falafel wraps or sandwiches
- Grilled meat or kebabs
- Grain or vegetable bowl topping grilled
- As a sandwich spreads, hamburgers, or burgers It is an upscale appetizer and best side dish to other Middle Eastern dips such as hummus, labneh, or tzatziki.
Tips for Making the Best Baba Ganoush
Simple to prepare an excellent baba ghanouj recipe, but take a glance at these tips which will be worth your while:
1. Roast or Grill Until Very Soft
Strands and bitter taste unless eggplant roasted long enough. Well cook well softened and skin burnt to that wonderful smoky flavor.
2. Drain Excess Moisture
Drain water after roasting and let flesh rest 10–15 minutes in colander. After draining the excess water so the tahini will stick to the eggplant, that silky goodness.
3. Use High-Quality Tahini
New good tahini (e.g., Soom or Al Wadi) is worth every penny of flavor and richness!
4. Don’t Overblend
Texture is best type! Pulse lightly if using food processor, not puréeing.
5. Add Garlic Sparingly
Raw garlic is overpowering. Use sparingly and to taste.
Classic Baba Ganoush Recipe
Ingredients
- 1 pcs large eggplant
- 2-3 tbsp tahini
- 2 tbsp lemon juice
- 1-2 pcs cloves garlic, minced
- 2 tbsp olive oil
- Salt to taste
- Garnish with parsley, paprika, or pomegranate seeds
Instructions
- Roast or grill eggplant until it’s black and soft.
- Peel skin, and scoop out flesh.
- Drain in colander for 10–15 minutes.
- Mash or puree eggplant with tahini, lemon juice, garlic, and salt.
- Drizzle with and puree in olive oil until smooth.
- Taste and season with salt if desired.
- Serve in bowl, garnished, and drizzled with olive oil.
Richness By Spice the Best Baba Ganoush Recipe
Baba Ganoush is not eggplant dip, but a puffing of the humblest of ingredients, stripped to richness by spice and flame.
Whatever your occasion – feeding a mezze platter, just requiring a good, healthy, savoury snack – this Baba Ghanouj recipe is one that is well worth your while.
While the eggplant is roasting, and swooning in that smoke, you can always have the best Baba Ganoush recipe.
Go on, go get your ingredients, preheat your oven or grill, and sit back and learn how to make Baba Ganoush. And don’t forget: the trick to every great baba ganoush recipe is simplicity and good ingredients.
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