Baba Ghanoush is a traditional Middle Eastern dip made from roasted eggplants, tahini, garlic, lemon juice, and olive oil. It’s creamy, smoky, and perfect as a dip or spread.
Ingredients of Baba Ghanoush
- 2 large eggplants
- 2 cloves garlic, minced
- 1/4 cup tahini (sesame paste)
- 3 tablespoons lemon juice
- 2 tablespoons olive oil, plus extra for garnish
- Salt and pepper, to taste
- Fresh parsley or mint leaves, for garnish
- Optional: pomegranate seeds or sumac for garnish
Instructions
- Roasting the Eggplants: Preheat your oven to 400°F (200°C). Pierce the eggplants with a fork in several places to prevent bursting. Place them on a baking sheet lined with parchment paper and roast for 40-45 minutes, turning halfway through, until the eggplants are completely soft and collapsed. Remove from the oven and let them cool.
- Preparing the Baba Ghanoush: Once the eggplants are cool enough to handle, peel off the skin or scoop out the flesh into a colander. Let it drain for about 15 minutes to remove excess moisture.
- Blending the Ingredients: In a food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, olive oil, salt, and pepper. Pulse until smooth and creamy. Adjust seasoning to taste.
- Final Touches: Transfer the Baba Ghanoush to a serving bowl. Drizzle with additional olive oil and garnish with fresh parsley or mint leaves. For added flavor and presentation, sprinkle with pomegranate seeds or sumac if desired.
Tips for Variations
- Smoky Flavor: Add a pinch of smoked paprika or a few drops of liquid smoke for a deeper smoky taste.
- Creamier Texture: Mix in a tablespoon of Greek yogurt or sour cream for a creamier consistency.
- Spicy Kick: Incorporate a finely chopped chili pepper or a dash of cayenne pepper for a spicy twist.
- Nutty Crunch: Top with toasted pine nuts or chopped walnuts for added texture and flavor.
- Herbal Infusion: Blend in fresh herbs like basil, cilantro, or dill to enhance the freshness of the dip.
Macros
- Calories: 120 kcal
- Carbohydrates: 10g
- Protein: 3g
- Fat: 8g
- Fiber: 5g
Frequently Asked Questions for Baba Ghanoush
- Can I make Baba Ghanoush ahead of time?
- Yes, Baba Ghanoush actually tastes better after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
- Is tahini necessary for this recipe?
- Yes, tahini is essential as it adds a nutty flavor and helps achieve the right texture for Baba Ghanoush.
- Can I grill the eggplants instead of roasting them?
- Absolutely! Grilling the eggplants over an open flame will impart a smokier flavor to the dip. Make sure to char the skin thoroughly for the best results.
- What are the best dippers for Baba Ghanoush?
- Pita bread, fresh vegetables like cucumber and carrot sticks, or even tortilla chips are all great options for enjoying Baba Ghanoush.
Baba Ghanoush: A Flavorful Middle Eastern Dip
Baba Ghanoush is a traditional Middle Eastern dip made from roasted eggplants, tahini, garlic, lemon juice, and olive oil. It’s creamy, smoky, and perfect as a dip or spread.
Ingredients
- 2 large eggplants
- 2 cloves garlic minced
- ¼ cup tahini sesame paste
- 3 tablespoons lemon juice
- 2 tablespoons olive oil plus extra for garnish
- Salt and pepper to taste
- Fresh parsley or mint leaves for garnish
- Optional: pomegranate seeds or sumac for garnish
Instructions
- Roasting the Eggplants: Preheat your oven to 400°F (200°C). Pierce the eggplants with a fork in several places to prevent bursting. Place them on a baking sheet lined with parchment paper and roast for 40-45 minutes, turning halfway through, until the eggplants are completely soft and collapsed. Remove from the oven and let them cool.
- Preparing the Baba Ghanoush: Once the eggplants are cool enough to handle, peel off the skin or scoop out the flesh into a colander. Let it drain for about 15 minutes to remove excess moisture.
- Blending the Ingredients: In a food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, olive oil, salt, and pepper. Pulse until smooth and creamy. Adjust seasoning to taste.
- Final Touches: Transfer the Baba Ghanoush to a serving bowl. Drizzle with additional olive oil and garnish with fresh parsley or mint leaves. For added flavor and presentation, sprinkle with pomegranate seeds or sumac if desired.