Baba ganoush is a creamy, smoky eggplant dip that has captivated taste buds across the globe. Originating in the Middle East, this versatile dish is often served as an appetizer, side dish, or even a main course. Made with roasted eggplant, tahini, lemon juice, garlic, and other spices, baba ganoush offers a unique blend of flavors that are both comforting and exotic. In this exploration of epic baba ganoush, we’ll delve into its rich history, explore various regional variations, and share tips for creating the perfect dish. Whether you’re a seasoned cook or new to Middle Eastern cuisine, join us as we discover the magic of baba ganoush.
HOW TO MAKE EPIC BABA GANOUSH
Ingredients:
- 2 pounds Italian eggplants (about 2 small to medium)
- 2 medium cloves of garlic, minced or pressed
- 2 tablespoons lemon juice (adjust to taste)
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil (plus more for brushing and garnishing)
- 2 tablespoons fresh flat-leaf parsley, chopped (plus extra for garnish)
- ¾ teaspoon salt (adjust to taste)
- ¼ teaspoon ground cumin
- A pinch of smoked paprika (for garnish)
Serving Suggestions:
Enjoy with warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, or your favorite dipping accompaniments.
Instructions:
- Preheat the Oven: Set your oven to 450°F (232°C) and position a rack in the upper third. Line a large rimmed baking sheet with parchment paper to prevent sticking.
- Prepare the Eggplant: Cut the eggplants in half lengthwise and lightly brush the cut sides with olive oil. Place the eggplant halves cut-side down on the prepared baking sheet.
- Roast the Eggplant: Roast in the oven for 35 to 40 minutes, or until the flesh is very tender and the skin is collapsing (cooking time may vary if using a larger eggplant). Allow to cool for a few minutes.
- Scoop the Flesh: Once cooled, flip the eggplants over and scoop out the flesh using a large spoon, discarding the skins.
- Drain Excess Moisture: Transfer the eggplant flesh to a mesh strainer placed over a mixing bowl. Let it rest for a few minutes to release moisture. Shake or stir gently to remove more moisture, then discard any liquid.
- Mix the Ingredients: Place the drained eggplant in a clean mixing bowl. Add the minced garlic and lemon juice, and mash with a fork until well combined. Stir in the tahini, mixing until fully incorporated.
- Incorporate Olive Oil: While stirring, slowly drizzle in the olive oil, continuing until the mixture is creamy and pale. Use the fork to break up any long strands of eggplant.
- Season: Add the chopped parsley, salt, and cumin to the bowl. Taste and adjust the seasoning with more salt or lemon juice if desired.
- Serve: Transfer the baba ganoush to a serving bowl, drizzle with olive oil, and sprinkle with parsley and smoked paprika. Serve with your choice of accompaniments. This dish is also delicious on sandwiches!
Enjoy your homemade Baba Ganoush!
WHAT TO SERVE WITH BABA GANOUSH
Baba Ganoush is a naturally vegan, gluten-free, and nut-free dip, making it an excellent party appetizer for guests with special dietary needs, as long as your accompaniments align with those requirements. I enjoy serving my baba ganoush with hearty raw vegetables such as carrot sticks, cucumber rounds, and bell pepper strips. Toasted pita wedges or pita chips also make for great pairings!
