Just a few ingredients and you have a great party entertainer. This Eastern Mediterranean dip makes eggplant a big STAR. Roasted eggplant is mashed and combined with nutty tahini, aromatic garlic, and a squeeze of lemon juice for a base, and from there you can try it with many optional add-ons. You are going to love my version of Baba Ganoush, which I tried for the first time in Egypt… Destiny… who would have thought that one day I would talk about some dip I tried 18 years back? Yes, trying this creamy eggplant dish along with some local pita like bread seemed so novel, with new flavors and new culinary adventures in some exotic land. Egypt and all its memories will always hold a special place in my heart, as that’s where my career as a tour manager started in 2005. I will try to recreate the Baba Ganoush I tried in Cairo. It’s fresh and loaded with amazing nutty, creamy and tangy flavors, with the inherent creamy sweetness of eggplant that comes after roasting.
You Will Love Homemade Baba Ganoush, Why?
What is Baba Ganoush?
Baba Ganoush, also spelled as Baba Ghanoush or Baba Ghanouj, is a very popular Eggplant Dip from Eastern Mediterranean and the Levant region, and is very similar to Moutabal. It is a simple, savory spread made primarily from roasted or smoked eggplant that’s been mashed and mixed with various seasonings. Other ingredients usually include tahini, lemon juice, and garlic. Often it’s garnished with olive oil and sometimes with chopped tomatoes, onions, parsley, parsley and pomegranate seeds, and is usually served with pita bread or vegetables as a dip or spread. The term “Baba Ghanoush” is of Arabic origin. ‘Baba’ is an affectionate term meaning ‘father’, while ‘ghanoush’ could mean ‘spoiled’. Thus, ‘Baba Ghanoush’ might be translated as ‘spoiled daddy’. The history of Baba Ghanoush is a little murky. It’s generally agreed that the dish originated in the Levant, but versions of the dish are found all throughout the Middle East and Mediterranean regions. As with many traditional dishes, variations of Baba Ghanoush exist from region to region. In some countries, the dish is made with mayonnaise instead of tahini, while others include tomatoes or other vegetables. Despite these variations, the smoky, savory flavor of the roasted eggplant remains the centerpiece of the dish.
Baba Ganoush Ingredients
Eggplants – These are the main ingredient of Baba Ganoush. When roasted, they become soft and develop a deep, complex flavor that serves as the foundation of the dip. Garlic – It adds a depth of flavor to the Baba Ghanoush. Tahini – This is a paste made from toasted and ground sesame seeds. It can be found in the ethnic section of many supermarkets. Extra virgin olive oil – Good quality. Lemon juice – Adds brightness and acidity, which helps balance the richness of the other ingredients. Parsley – Adds a fresh, herby note. It also provides a pop of green color. Red chili flakes – For a touch of heat to the dish. You can adjust the amount to your taste. Cherry tomatoes – These small, sweet tomatoes add a burst of fresh flavor and color. Scallions or onions – Diced small. Sumac – This is a spice used in Middle Eastern cooking. It has a tart, lemony flavor. It’s optional but can add an extra layer of flavor. Salt and pepper – To taste. Toasted pine nuts: Toasting them brings out their rich, buttery flavor. They add a delightful crunch to the final dish.
Easy Baba Ganoush Recipe
Baba ganoush is pretty straight forward recipe. You cook the eggplant (either by grilling over open flame or baking it in the oven), and then mix it with the remaining ingredients to make a tasty dip!
- Roasting the Eggplant: You can do this a few different ways. You can grill it whole over open flame over medium high heat (you can use gas burner or you can cook it on the grill), turning occasionally with a pair of tongs. Cook till eggplant is fully charred outside and the flesh is softened (about 15-20 minutes). A little less messy option is roasting it in the oven at high heat. Preheat oven to 425°F. Cut the eggplants in half. Brush all over with olive oil and place flat side down on a foil or parchment paper lined sheet. Pierce in several places with a fork. Bake for 30-40 minutes, or until the eggplant is very soft and cooked through.
- Cool and drain excess water out of eggplant: Let the eggplant cool a bit. Scoop out the flesh of the eggplant and place in a colander. Allow water to drain out for 10-15 minutes.
- Mix with rest of ingredients: Transfer the eggplant to a mixing bowl and mash to a smooth consistency with a fork. Add in olive oil, minced garlic, tahini, lemon juice, parsley, red chili flakes, chopped cherry tomatoes, scallions, salt and pepper. Combine until well mixed. Top it with toasted pine nuts and sprinkle a little sumac all over.
- Chill: If you have the time, cover the baba ganoush and chill it in the fridge for an hour or so. Drizzle it with more extra virgin olive oil before serving.
Tips and Tricks to make BEST Baba Ganoush
Making Baba Ghanoush is pretty simple, but here are some tips and tricks that can help you perfect it every time:
What to Serve with Baba Ganoush
Baba Ghanoush is an incredibly versatile dish that can be served in a number of ways. Traditionally, it is served as part of a mezze (appetizer) spread along with other dips and spreads such as Hummus, Tabbouleh, and Tzatziki. Here are some other great ways to serve Baba Ghanoush:
Leftovers and Storing
Baba Ghanoush tastes even better the day after it’s made because the flavors have had more time to meld together. Store the Baba Ghanoush in an air tight container in the refrigerator for up to 3-4 days. Drizzle some extra virgin olive oil before serving again. Save this great eggplant dip recipe for your next get together. All your family and friends will be super impressed to dip into something other than regular hummus. Get them all spoiled with this “Spoiled Old Daddy”!
Baba Ganoush, on our Gypsy Plate… enjoy!
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