Easy baba ganoush

Easy Baba Ganoush

Baba ganoush is an  eggplant dip traditional to Middle Eastern countries and especially in Lebanese cuisine. It looks like a cold purée, and is served with pita bread or raw vegetables sticks that people dip inside. The baba ganoush is usually made with roasted eggplant, a sesame seed cream called tahini, lemon, cumin and garlic. There is also a very similar dish from the Levant, the mutabbal, that is almost the same recipe as the Baba Ganoush. Depending on your sources, you can find some variation with yoghurt or vegetables for example. Of all the dip dishes like hummus or guacamole, baba ghanoush is the best in my opinion.

 

I like it because:

  • The texture of the roasted eggplant is soft and melting.
  • The baba ganoush is very easy to prepare, and lighter than hummus or guacamole.

Tricks:

  • Wait for the baba ganoush to cool down completely before adjusting the seasoning.
  • You can keep it in the fridge for a couple of days without any problem.

 


INGREDIENTS

  • 2 large eggplants
  • 1/2 lemon
  • 4 garlic cloves
  • 2 tablespoon tahini
  • 1 teaspoon grounded cumin (optional)
  • Salt and grounded coriander seeds

For when you serve:

  • A trickle of olive oil
  • 1 tbsp paprika
  • Some pita bread and raw vegetables sticks (carrots, broccoli, cucumber …)

 

Easy baba ganoush recipe

  • Preheat the oven to 390°F (200ºC).
  • In the meantime cut the eggplants vertically in two. Then place them on a metal tray with the flat face up. Once the oven is hot, bake them for about an hour. When you are finished cooking, place them in a plastic bag that you close hermetically and let them rest for 15 minutes. This will help to remove the skin.
  • Squeeze the lemon juice.
  • Use a tablespoon to remove the pulp from the eggplants, and put it into a large and deep bowl. You can start grinding the pulp with a fork until it turns into a thick dough.
  • Incorporate the tahini, lemon juice, cumin and seasoning, and blend the mixture with a hand blender until it is thick and homogeneous.
  • Let the baba ganoush cool down in the fridge for a couple of hours, and adjust the seasoning according to your taste.
  • Just before serving, pour a drizzle of olive oil and sprinkle with paprika. Serve the baba ganoush along with pita bread and raw vegetables sticks.

Bon appétit!

 

Easy baba ganoush

Easy baba ganoush

Easy baba ganoush

Easy baba ganoush

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