One of the most popular eggplant dishes in the world, Baba Ghanoush is a Lebanese dip made of roasted or smoked eggplant, tahini, olive oil and spices. It’s a sensationally delicious tapestry of flavors and textures. The eggplant is meaty with a rich, earthy flavor and smokey undertones; it’s complemented by nutty, creamy tahini with a shot of bright lemon.
Go to any Middle Eastern restaurant and there will surely be a rendition of Baba Ghanoush on the menu. It’s often served with a spread of pita bread, crackers, flatbreads, pickles and assorted veggies to dip in. Essentially, Baba Ghanoush is the less-well-known partner in the crime of hummus. Not only is Baba Ghanoush exceptionally delicious but it is also supremely healthy as eggplant is rich in fiber, potassium, vitamins K & C and antioxidants. The health benefits of eggplant are combined with those of tahini, a food rich in protein, B vitamins, magnesium, iron and calcium.
About This Baba Ghanoush Recipe
| Rating: 4.5/5 | Serves: 4 Servings | Difficulty: Easy | Approx. Cost: $21.00 |
| Prep Time: 20 Minutes | Cook Time: 60 Minutes | Additional Time: 20 Minutes | Total Time: 1 Hour, 40 Minutes |
Although Baba Ghanoush sounds exotic, it’s actually amazingly easy to make. Simply roast off a couple of whole eggplants, split them and scoop the flesh out, let the flesh strain and mix it with the tahini, olive oil and any flavorings.
This recipe takes a classic approach, seasoning with salt, pepper, lemon,
juice, garlic, cumin and mint. If you desire a spicier dip, you can add chili powder and cayenne. For this recipe, the bigger globe eggplants work best.
Ingredients
- 2 medium-sized globe eggplants
- 4 cloves whole garlic
- canola oil for roasting
- ¼ cup (65 gram) tahini paste
- zest and juice of 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 tablespoons chopped mint
- salt and pepper to taste
Directions
- Preheat the oven to 425℉ (220℃).
- Prick the outside of the eggplants several times with a fork, lightly rub them with canola oil and roast them in the oven for 45 to 60 minutes. Turn over halfway through cooking.
- Lay the garlic onto a small piece of foil and drizzle a little oil over them. Wrap up the foil and roast in the oven for the last 15 minutes of the eggplant cooking.
- Remove the eggplants once they are soft with wrinkly skin. They should almost collapse when lightly poked. Allow cooling at room temperature for 15 minutes before handling.
- Use a sharp knife to carefully slice the eggplants in half lengthwise and use a spoon to scoop out the flesh and put it into a colander.
- Generously salt the flesh and let it sit for 15 minutes, this will help draw out any bitter liquid. Press the flesh with the back of a ladle to push out as much of the liquid as possible.
- Take the flesh out of the colander and spread it out onto a cutting board, chop roughly. (If you prefer a smoother dip, you can blend with a food processor.)
- Smash the garlic, mix it with the eggplant and the remaining ingredients in a bowl until smooth. Season to taste and serve room temperature with pita, flatbread, crackers or veggies.