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1 Comment This baba ghanoush (or smoky eggplant dip) doesn’t really deserve the award for sexiest dip, but the flavor is delicious. I like to eat it on a baguette, pita bread, with pita chips or use it as part of a table full of appetizers and dips. It’s not complicated to make, either. Check out the recipe below!
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Baba Ghanoush
Baba ganoush (also written as baba ghanouj, baba ghanoush) originated in Lebanon and Syria, but it is now found in more cuisines around the world. The recipe is also slightly different in each country. You can mash the baba ghanoush with a fork instead of making it in a food processor. That way, the texture is a little coarser and you have a little more bite. It’s a personal choice.
Personally, I like the texture with a little more bite, so after you roast the eggplant (which takes the longest time), you can get on with making your baba ghanoush.
What you need to make the baba ghanoush recipe
The simple ingredients you need to make this delicious dip is the following:
- eggplants – you need quite a few to make this dip. So 4 eggplants seems excessive but you won’t be left with too much.
- garlic
- cumin
- coriander
- fresh cilantro (optional for serving)
Obviously, this eggplant dip isn’t the sexiest thing you could put in a picture, but in the end, it’s the taste that counts, not how it looks in the picture. And there is definitely nothing wrong with the taste.
How to make the baba ghanoush
Making this middle eastern dip starts by roasting the eggplants until they are really dark and blackened. You can do this in the oven (which I prefer) but you can also do it on the gas burner (the same way you would roast bell peppers) by placing them directly on the open flame. Works as well but in the oven it’s easier as you can just leave them to roast. For this you place eggplants on a baking sheet and let them roast for around 30-40 minutes. Also depending on the size of the eggplants.
The roasted eggplants are then transferred (make sure to use tongs!) to a large bowl and covered with plastic wrap. Let them cool a bit and once you can handle them you remove the charred skin and you’re left with silky smooth eggplant flesh.
Next step, drain the flesh of the roasted eggplant well in a strainer or colander. The draining serves two purposes. First it is the best way to make sure that the end result is not too watery and secondly it prevents the dip from becoming too watery. Once drained, put it in a food processor with the spices and tahini or mash with a fork. Check if it needs anything in terms of flavor and add sea salt and black pepper. It’s pretty easy to vary with different spices too. I like adding fresh cilantro, but fresh parsley, red pepper flakes or something else can create a different flavor. It’s a pretty basic recipe that can easily be adjusted.
Add the baba ghanoush into a serving bowl, sprinkle with some sesame seeds and serve with crusty baguette, pita bread or pita chips.
Questions asked about baba ghanoush
No, if prepared correctly you do not need to salt the eggplants. Also because you’re roasting the whole eggplant salting wouldn’t be very useful. Also check this extensive article on how to prepare eggplant.
You can keep the baba ghanoush in an airtight container in the fridge for 4-5 days. Make sure to sprinkle some olive oil over the top as that prevent drying out. Also make sure to stir it properly before using as it might change a bit and stirring it mixes everything properly again.
Yes you can. Add it to a freezer-safe container and freeze for up to three months. Let it defrost overnight in the fridge and stir well. There is a little risk of the mixture splitting a little bit but stirring it through and maybe adding a little bit extra tahin will be a way to revive the dip.
Tahin or tahini is a sesame paste that is most used in the middle eastern ktichen. You can find a tahin recipe here, but it is easy to use store-bought.
Baba ghanoush recipe
Ingredients
- 4 eggplants
- 2 tbsp tahini
- 1 clove garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bunch cilantro finely chopped
- 1 tbsp sesame seeds for serving
Titel
- Preheat the oven to the highest temperature (220-250 ˚C/450˚F-480˚F) and place the aubergines in a baking tray. Roast them for 20-30 minutes until they are blackened and soft. Let the garlic cloves roast with them for the last 10 minutes (optional).
- Remove from the oven, place in a bowl and cover with plastic wrap. Allow to cool.
- When cool enough to handle, peel and drain the eggplants in a colander for 30 minutes.
- Transfer to a bowl, add the tahini, cumin, coriander and garlic and mash with a fork. You can also puree it in a food processor. Then add the spices and tahini to the processor and blend until combined.
- Add a generous pinch of salt to taste and serve with the fresh cilantro and possibly some sesame seeds on top.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Possibly not the prettiest of dishes but with loads of flavor! Delicious served with some crunchy bread or on toast.