Baba Ghanoush Recipe
Baba Ghanoush, a luscious Middle Eastern dip, has won the hearts of many with its creamy, smoky flavor. This delectable spread is made from roasted eggplants, tahini, olive oil, and various seasonings, creating a unique blend of tastes and textures. It’s perfect for pairing with a variety of accompaniments, making it a versatile addition to any meal or snack.
Ingredients
To create this sumptuous dish, you’ll need a selection of fresh and flavorful ingredients: 2 tablespoons of chopped fresh flat-leaf parsley, plus extra for garnish; ¼ teaspoon of ground cumin; ¾ teaspoon of salt, to taste; 2 tablespoons of lemon juice, with more if necessary; 2 medium cloves of garlic, pressed or minced; â…“ cup of extra-virgin olive oil, plus more for brushing the eggplant and garnish; 2 pounds of Italian eggplants (about 2 small-to-medium eggplants); ¼ cup of tahini; and a pinch of smoked paprika for garnish. For serving suggestions, consider warmed or toasted pita wedges, carrot sticks, bell pepper strips, and cucumber slices.
Step-by-Step Instructions
Creating Baba Ghanoush involves several straightforward steps, ensuring the perfect texture and flavor every time.
Prepping the Eggplants
Begin by preheating your oven to 450 degrees Fahrenheit, placing a rack in the upper third. Prepare a large, rimmed baking sheet with parchment paper to prevent sticking. Slice the eggplants in half lengthwise and lightly brush the cut sides with olive oil. Arrange them on the baking sheet, cut side down.
Roasting Process
Roast the eggplants until their insides are thoroughly tender and the skins begin to collapse, typically around 35 to 40 minutes. If using larger eggplants, this time may vary. Allow the eggplants to cool slightly before turning them over and scooping out the flesh with a large spoon, discarding the skins.
Straining and Draining
Set a mesh strainer over a mixing bowl and transfer the eggplant flesh into the strainer, carefully removing any stray skin bits. Let the eggplant rest in the strainer for a few minutes, shaking and stirring occasionally to extract as much moisture as possible.
Mixing and Mashing
After draining, discard the eggplant drippings, and wipe the bowl dry. Transfer the eggplant flesh back to the bowl. Add the garlic and lemon juice, mashing vigorously with a fork until the eggplant breaks down. Incorporate the tahini, stirring thoroughly, then slowly drizzle in the olive oil while stirring continuously until the mixture becomes pale and creamy, breaking up any long strands of eggplant.
Final Touches
Fold in the parsley, salt, and cumin, adjusting the seasoning with additional salt and lemon juice as desired. Transfer the Baba Ghanoush to a serving bowl, drizzle with a bit of olive oil, and sprinkle with parsley and smoked paprika. Serve with your choice of accompaniments, such as pita wedges, carrot sticks, bell pepper strips, or cucumber slices. This dip also makes a fantastic sandwich spread.
Recipe Tips & Frequently Asked Questions
Selecting the Best Eggplants
- Choose small-to-medium Italian eggplants for the best results. Larger eggplants may require longer roasting times.
Enhancing Flavor
- Add a pinch of smoked paprika or a dash of chili powder for a bit of heat. Fresh herbs like cilantro can also add a unique twist.
Perfecting Texture
- To achieve the ideal consistency, ensure all excess moisture is removed from the eggplant flesh. Stirring vigorously helps create a smooth, creamy texture.
Can I Use a Different Type of Eggplant?
- Yes, you can use different varieties such as globe eggplants. Adjust roasting time as needed for size differences.
How Long Does Baba Ghanoush Last?
- Store Baba Ghanoush in an airtight container in the refrigerator for up to four days. The flavors meld beautifully over time.
Can I Make This Recipe in Advance?
- Absolutely. Preparing Baba Ghanoush a day ahead enhances the flavors, making it an excellent make-ahead option for gatherings.
Is Baba Ghanoush Suitable for Freezing?
- Yes, freeze Baba Ghanoush in an airtight container for up to three months. Thaw in the refrigerator and stir before serving.
What to Serve with This Recipe
Traditional Accompaniments
- Serve Baba Ghanoush with warm or toasted pita wedges, carrot sticks, bell pepper strips, and cucumber slices. These classic pairings complement the dip’s creamy texture and smoky flavor.
Creative Serving Ideas
- Spread Baba Ghanoush on sandwiches or wraps for an added layer of flavor. Pair it with other Mediterranean dishes like falafel, grilled meats, or tabbouleh for a complete meal.
Baba Ghanoush is a versatile and delicious dish that adds a touch of smoky, creamy goodness to any meal. Whether you’re serving it as a dip with fresh vegetables and pita or using it as a spread in sandwiches, this recipe is sure to impress. Give it a try and enjoy experimenting with different variations to suit your taste!
Ingredients:
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
¼ teaspoon ground cumin
¾ teaspoon salt, to taste
2 tablespoons lemon juice, more if necessary
2 medium cloves of garlic, pressed or minced
â…“ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
¼ cup tahini
Pinch of smoked paprika, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
Instructions:
- Begin by preheating your oven to 450 degrees Fahrenheit, positioning a rack in the upper third. Prepare a large, rimmed baking sheet with parchment paper to keep the eggplant from sticking. Slice the eggplants in half lengthwise and lightly brush the cut sides with olive oil. Place them on the prepared baking sheet, cut side down.
- Roast the eggplants until their insides are thoroughly tender and the skins begin to collapse, approximately 35 to 40 minutes. This time may extend if using larger eggplants. Allow the eggplants to cool slightly, then turn them over and scoop out the flesh with a large spoon, discarding the skins.
- Set a mesh strainer over a mixing bowl and transfer the eggplant flesh into the strainer, removing any stray skin bits. Let the eggplant rest in the strainer for a few minutes, shaking and stirring occasionally to extract as much moisture as possible.
- After draining, discard the eggplant drippings, and wipe the bowl dry. Transfer the eggplant flesh back to the bowl. Add the garlic and lemon juice, mashing vigorously with a fork until the eggplant breaks down. Incorporate the tahini, stirring thoroughly, then slowly drizzle in the olive oil while stirring continuously until the mixture becomes pale and creamy, breaking up any long strands of eggplant.
- Fold in the parsley, salt, and cumin, adjusting the seasoning with additional salt and lemon juice as desired. Transfer the baba ghanoush to a serving bowl, drizzle with a bit of olive oil, and sprinkle with parsley and smoked paprika. Serve with your choice of accompaniments, such as pita wedges, carrot sticks, bell pepper strips, or cucumber slices. This dip also makes a fantastic sandwich spread!
Baba Ghanoush Recipe
Ingredients
- 2 tablespoons chopped fresh flat-leaf parsley plus extra for garnish
- ¼ teaspoon ground cumin
- ¾ teaspoon salt to taste
- 2 tablespoons lemon juice more if necessary
- 2 medium cloves of garlic pressed or minced
- â…“ cup extra-virgin olive oil plus more for brushing the eggplant and garnish
- 2 pounds Italian eggplants about 2 small-to-medium eggplants*
- ¼ cup tahini
- Pinch of smoked paprika for garnish
Instructions
- Begin by preheating your oven to 450 degrees Fahrenheit, positioning a rack in the upper third. Prepare a large, rimmed baking sheet with parchment paper to keep the eggplant from sticking. Slice the eggplants in half lengthwise and lightly brush the cut sides with olive oil. Place them on the prepared baking sheet, cut side down.
- Roast the eggplants until their insides are thoroughly tender and the skins begin to collapse, approximately 35 to 40 minutes. This time may extend if using larger eggplants. Allow the eggplants to cool slightly, then turn them over and scoop out the flesh with a large spoon, discarding the skins.
- Set a mesh strainer over a mixing bowl and transfer the eggplant flesh into the strainer, removing any stray skin bits. Let the eggplant rest in the strainer for a few minutes, shaking and stirring occasionally to extract as much moisture as possible.
- After draining, discard the eggplant drippings, and wipe the bowl dry. Transfer the eggplant flesh back to the bowl. Add the garlic and lemon juice, mashing vigorously with a fork until the eggplant breaks down. Incorporate the tahini, stirring thoroughly, then slowly drizzle in the olive oil while stirring continuously until the mixture becomes pale and creamy, breaking up any long strands of eggplant.
- Fold in the parsley, salt, and cumin, adjusting the seasoning with additional salt and lemon juice as desired. Transfer the baba ganoush to a serving bowl, drizzle with a bit of olive oil, and sprinkle with parsley and smoked paprika. Serve with your choice of accompaniments, such as pita wedges, carrot sticks, bell pepper strips, or cucumber slices. This dip also makes a fantastic sandwich spread!