baba ghanoush like hummus and falafel is a Middle Eastern dip that is quite simple and quick to prepare. There are different variations in different countries and cities.
Basically, this dip is nothing but an eggplant puree {eggplant caviar} to which we add tahini (sesame puree), olive oil, lemon juice, and garlic. Sometimes the flavor is more pronounced because the eggplant will have a smoky taste if you choose to grill it, unlike oven-roasted eggplants which will have a milder taste.
You can include mint, parsley, paprika, cumin, chili powder, pomegranate seeds, and chopped pistachios, or other nuts.
Even the spelling of the dish varies: It is pronounced baba ghanouj, baba ghanoush, baba ghannouj, baba gannoujh, or baba ghanoug.
It can be found throughout the Middle East, as well as in some Mediterranean countries such as Greece, but it is said to have originated in Lebanon.
baba in Arabic means father, which can be interpreted by the father of vegetables probably from the importance of eggplant, and ghanouj means soft.
Eggplants can be roasted in the oven, but if you prefer a smoky taste, you can also grill the eggplants. Served, simply drizzle with olive oil, or try adding one of the garnishes, parsley, cumin, and paprika.
In general, baba ghanouj is served with pita bread in mezze or as a complete dish by adding other accompaniments such as vine leaves stuffed with merguez, meatballs with coriander, and yogurt sauce, Lebanese bread, and tomato salad. without forgetting the Lebanese hummus. And as a drink: aniseed arrak.
Do you want to prepare baba ghanoush in the same way as restaurants? Here are tips from the chef!
grilling
The smoky taste is what sets this dish apart from others. From this point of view, the best thing that can be done to get this result is to grill the eggplant directly on the gas well.
It is true that oven-roasted eggplant is tender and delicious, but it lacks a smoky flavor.
peeling
Some people find it easy to wash eggplant with cold water after grilling in order to get rid of its peel, which is something chefs warn about. Eggplant has a high water absorption capacity, and when you wash it, it will absorb so much water that it loses its flavor. Wait for the eggplant to cool down and peel the skin with your hands to enjoy its smoky flavor.
mashing
What distinguishes Baba Ghanoush from hummus with tahini is its texture. Unlike the latter, baba ghanoush has a thick and creamy texture. Don’t over-mash the eggplant, but make sure to preserve its texture for a rich and delicious flavor!
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Baba Ghanoush: A Mediterrenean Dip
Description
In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic, and salt. I found that adding a tiny bit of ground cumin, smoked paprika, and fresh parsley takes it to the next level.
Baba ganoush is similar to hummus, but it calls for grilled or roasted eggplant instead of chickpeas. Both dips originated in the Eastern Mediterranean, and they’re often served together with pita bread and raw, crisp veggies. You can use baba ganoush like you would hummus—as a dip or spread. Ready to make some?!
Ingredients
Instructions
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Preheat oven to 375 F (190 C)
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Cut the eggplant in half and place it on a baking sheet covered with aluminum foil with the cut side down against the paper.
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Bake for 20-30 minutes or until soft.
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Remove the eggplant from the oven and let cool.
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Turn the eggplant over and scrape off the pulp with a spoon.
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Mash in a blender or with a fork and reduce to a puree.
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Drizzle with half the lemon juice.
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Add the tahini and mix. Season with cayenne pepper and cumin.
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Add the garlic as well as the olive oil. Mix everything well.
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Pour the second half of the lemon juice
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Adjust seasoning. Serve with a drizzle of olive oil and lemon.
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Sprinkle with chopped parsley and sprinkle with cumin and cayenne pepper when ready to serve.
