Baba Ghanoush is a vegetable dip very popular in the Arabic Middle East and other Mediterranean countries. The slightly smokey flavor from the roasted eggplants makes this eggplant dip irresistible.
Apart from being mouthwatering, this typical Mediterranean diet recipe is healthy and easy. In the Mediterranean cuisines, often the simplest dishes are the ones that bring the most genuine flavors of the aromatic Mediterranean landscape to your table.
Ingredients
Serves 4 as appetizer
- 4 large whole eggplants
- 6 tablespoons lemon juice – freshly pressed is best
- 4 heaped tablespoons tahini or sesame paste
- 3 cloves peeled garlic
- 1/2 teaspoon salt
- 1 sprig Italian parsley as garnish
How to Make Baba Ganoush
Cooking time: 45 minutes.
Preparation time: about 15 minutes.
- The first thing to remember is neither to peel the eggplant not to chop its stem.
- Pierce each side of the eggplants with a fork. Place the whole eggplants in the oven and roast them for about 45 minutes turning them over 2 or 3 times.
- The eggplants are done when the outer shell is blackened or charred, and the inside is soft.
- Allow them to cool a little bit. Cut the aubergines open lengthwise with a knife, and scoop out the pulp with a spoon. Put the pulp in a mixing bowl and mash it into a puree with a fork or blender. Discard the skin.
- If you use a food processor, be careful not to liquidize the eggplant pulp.
- Use mortar and pestle to crush the peeled garlic with the salt into a smooth paste.
- Add the lemon juice and the tahini alternately to the mortar, mixing it well with the pestle or a wooden spoon.
- Add the tahini mixture to the eggplant puree and beat it gently but thoroughly until the babaganoush has a smooth consistency.
- Pour it onto a serving dish or platter.
- A moment before serving, garnish the baba ganoush with chopped parsley or parsley leaves.
- Serve chilled or at room temperature with olive oil, pitta bread, radishes, and green onions.
Serve this vegetable eggplant dip…
- As an appetizer with pita bread cut into wedges.
- As a healthy vegetable dip with pita bread, flat bread or a baguette. After all, real bread is indispensable in the Mediterranean diet.
- In a brunch, mezza or cocktail dip.
A Mediterranean Food Recipe by Many Names
This Eastern Mediterranean eggplant dip changes names and presents slight variations. Whether it’s called baba ganoush, baba ghanoush baba ghannouj, moutabal, or eggplant mousse, all variations that respect the essence of this babaganoush eggplant dip are a real appetizer treat.
We have eaten Palestinian, Lebanese, Greek, even Ukrainian versions. They are all authentic and delicious. Depending on their heritage, some cooks add iogurt, others indulge in olive oil, and others leave the tahini out completely. All variations of this baba ganoush recipe show the splendid diversity of the shared Mediterranean diet home.
Do you know of a different way to eat or combine this eggplant recipe? Share your ideas with all of us in the comments below and enjoy!
