Baba ganoush is a classic dish enjoyed in the Middle East. In the Middle East, every meal is a feast. Families like to prepare a variation of different dishes to satisfy every single craving and enjoy the best of what that part of the world has to offer. Slowly but surely, the traditions of the Middle East are making their way to the western world.
Thank god for that! Baba ganoush can be described simply as roasted eggplant dip with oriental spices. The dish is often served at lunch or dinner along with other appetizers, such as hummus, falafel, tabouleh, and fattoush. The reason such varied feasts are so popular is because they can hit every single craving.
How to make Baba Ganoush?
Preheat your oven to 400 F degrees.
Cover a baking sheet with aluminum foil.
Cut the eggplant in half lengthwise, poke some holes in it, and drizzle olive oil over both sides.
Place your eggplant on the baking sheet cut side down.
Roast for 35-40 minutes or until tender.
Let the eggplant cool for 15 minutes and scoop out the insides into a bowl.
Add roasted tahini, garlic, cumin, lemon juice, salt, cayenne pepper, and parsley to the bowl.
Mix and mash all the ingredients together until the mixture is smooth.
Garnish with olive oil and serve with pita brea or sliced vegetables.
What should baba ganoush be served with?
Baba ganoush is best enjoyed with toasted pita bread, as well as vegetable slices. Think of it as a type of hummus or any other dip that you enjoy! Cut up some carrots, bell peppers, radishes, celery, and any other crunchy veggies you can think of.
How long can you store baba ganoush for?
The dip will survive in the fridge for 2 to 3 days. Let the dip get to room temperature before you garnish it with olive oil. That adds that extra bit of flavor and makes the texture more pleasant. Once out of the fridge, baba ganoush is an excellent snack or addition to any meal.
Can I use a food processor for baba ganoush?
Sure, you can use a food processor if that’s easier for you! Mashing it with a fork is quite easy and doesn’t take that long either. Whatever you do, just make sure you don’t make the dip too smooth. Part of the appeal of baba ganoush is its chunky, “eggplant-y” texture. It is similar to hummus in that sense.
- 1-2 globe eggplants (about 2 lbs)
- 3 tbsp extra virgin olive oil
- 2-3 tbsp roasted tahini (sesame paste)
- 1-2 garlic cloves, finely chopped
- ½ tsp ground cumin
- Juice of one lemon or lime (about 2 ½ tbsp)
- Salt and cayenne pepper to taste
- 1 tbsp chopped parsley
Preheat oven to 400F
Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on foil.
Roast for 35-40 mins or until very tender.
Let eggplants cool for about 15 mins and gently scoop out the flesh into a medium bowl
Add all other ingredients to the bowl (reserve 1 tbsp olive oil for garnish)
Using a fork, mix and mash all ingredients together until well combined and smooth. Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.
Serving: 1 Servings Calories: 114 Carbohydrates: 11.1 g Protein: 2.8 g Fat: 7.7 g Saturated Fat: 1.1 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 48 mg Potassium: 374 mg Fiber: 5 g Sugar: 5.5 g Vitamin A: 50 IU Vitamin C: 10.7 mg Calcium: 50 mg Iron: 1.1 mg