Baba ganoush, a smoky and subtly sweet Middle Eastern dip, is a culinary delight that transcends mere appetizer status. Its creamy texture, vibrant flavor profile, and captivating aroma make it a perfect addition to any gathering, from casual weeknight dinners to elegant soirées. This versatile dip boasts a simple yet elegant composition, relying primarily on roasted eggplant, tahini, lemon juice, and garlic to create a symphony of tastes. The smoky char of the eggplant forms the foundation, complemented beautifully by the nutty tahini and the bright zing of lemon. A touch of garlic adds a subtle pungent note, rounding out the flavor profile perfectly.
Beyond its incredible taste, baba ganoush is remarkably easy to make, requiring minimal ingredients and straightforward preparation. Forget complicated recipes and lengthy cooking times; this version focuses on simplicity and maximizing flavor. Ready to dive into the delicious world of homemade baba ganoush? Let's get started with the step-by-step guide below.
Tools Needed
- Sauce pot
- Grill or oven or pellet smoker
- Cutting board
- Spoon
- Food processor or pestle and mortar or fork or blender
- Chinois (fine mesh strainer)
- Measuring cup
- Sheet tray or plate
- Bowl
Ingredients
- Garlic: 1 cup, peeled and trimmed
- Extra virgin olive oil
- Eggplant: 2 (about 1.5 lbs each)
- Roasted garlic
- Tahini
- Lemon juice: 1 lemon
- Ground cumin
- Sea salt
- Cayenne pepper
- Paprika
- Black pepper
- Flat leaf parsley
Step-by-Step Instructions
Step 1. Roast the Eggplant and Garlic
- Add peeled and trimmed garlic to a small saucepan. Add extra virgin olive oil. Cook over medium-low heat for 45 minutes, until golden brown and roasted.
- Grill eggplants on a very hot grill (475°F) for 35-40 minutes, turning every 10 minutes, until cooked through. Alternatively, roast in the oven at 425°F for 45-50 minutes, or use a pellet smoker, or roast directly over a gas stovetop flame.
Step 2. Prepare the Eggplant
- Let the eggplants cool slightly, then cut in half. Scrape the cooked eggplant flesh from the skin, leaving the skin behind. Set the eggplant flesh aside to cool further in its juices.
- The recipe suggests leaving in the eggplant juices for extra flavor, but you can drain some off for a thicker consistency.
Step 3. Combine and Season
- Separate the roasted garlic from its oil using a chinois. You should have about two cups of oil.
- Add the roasted garlic, tahini, lemon juice, cumin, sea salt, cayenne pepper (or paprika), and black pepper to the food processor. Pulse until well combined.
- Add a small amount of the roasted garlic olive oil to the mixture for extra flavor and to thin the consistency if needed. Pulse until smooth.
Step 4. Serve
- Serve the baba ganoush in a bowl. Drizzle with roasted garlic olive oil and garnish with cayenne and chopped flat leaf parsley.
Read more: Zaalouk Recipe: Easy Moroccan Eggplant Dip or Salad
Tips
- Leaving the eggplant juices in the dip adds flavor and a slightly thinner consistency.
- Adjust the amount of roasted garlic to your preference.
- If cayenne is too spicy, substitute with a small amount of paprika.
Nutrition
- Calories: approximately 200-300
- Fat: 15-25g
- Carbs: 10-20g
- Protein: 2-4g
FAQs
1. Can I use canned eggplant instead of roasting it?
While you can, roasting brings out the best smoky flavor. Canned eggplant will result in a less intense flavor.
2. How long can I store leftover baba ganoush?
Store it in an airtight container in the refrigerator for up to 3-4 days.
3. What can I serve baba ganoush with?
It's delicious with pita bread, vegetables, crackers, or as a topping for grilled meats.
So there you have it – a simple, flavorful, and incredibly satisfying baba ganoush that’s sure to impress. This recipe is a testament to the magic of letting fresh, high-quality ingredients shine. Enjoy this delicious dip with your favorite accompaniments and savor the taste of homemade perfection!