Name: Baba Ghanoush
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 2 Eggplants; 1/4 cup Tahini; 2 Garlic Cloves; 3 tbsp Lemon juice; 3 tbsp Extra-virgin olive oil; 1 tsp Cumin; 1 tsp Salt, to taste; 1 tsp White Pepper (- Or Black pepper); 1 tsp Paprika Powder

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Today, we are making Baba Ghanoush, a delicious vegetarian dip from the Middle East. This dip is made with roasted eggplants, garlic, lemon juice, and olive oil. Baba Ghanoush has a smoky flavor and is healthy, vegan, and gluten-free.

The name “baba ghanoush” means “pampered father.” One great way to enjoy Baba Ghanoush is with lamb chops and chimichurri. This homemade dip tastes much better than what you find in stores. The flavor is rich and complex. You don’t have to use an outdoor grill to cook the eggplant. If you have one, that’s fine; it makes things easier.

Ingredients

Eggplants, Garlic Cloves, Salt, Cumin, Butter, White pepper, Paprika, Lemon, Tahini paste.

When choosing eggplants, pick smaller to medium-sized ones. Many people prefer male eggplants because they usually have fewer seeds. Male eggplants have a small dimple at the bottom, while female eggplants have a dash shape.

Select eggplants that are shiny and have no blemishes. The eggplant should feel firm, not soft, and should not have any soft spots, as these may indicate overripeness. If you plan to roast the eggplant on a gas stove or grill, cook it until the skin shrivels and chars. This will take about 15 to 20 minutes. Turn the eggplant every five minutes using long tongs.

Don’t ignore female eggplants; they are just as good as male ones! Garlic cloves add bold flavor to baba ghanoush. The spices in baba ghanoush, such as salt, cumin, white pepper, and paprika, enhance its smoky taste. Lemon juice balances the flavor of tahini. Use any tahini paste from the store, which is mostly made from sesame seeds and oil.

Instructions

Preheat your oven to 400°F (200°C). Wash and cut your eggplant along the core, then place it on a baking tray. Rub the eggplants generously with olive oil, place the tray in the oven, and bake for 40 minutes, preferably with the fan on.

Take the eggplants out of the oven. The moisture content will vary based on the size of your eggplants. Here, one is small to medium, and the other is medium to large.

Add butter and olive oil to your grill pan and set the stove to medium-high heat. Place the sliced eggplants on the grill and press them down with tongs. Grill for about 3 to 5 minutes until you see grill marks and get a smoky flavor. If you don’t have a grill pan, you can use a cast-iron pan, or, if needed, a non-stick pan. After the eggplant caramelizes in the grill pan, set it aside to cool for 4 minutes. Then, use a spoon and fork to scoop out the eggplant flesh.

Place in a bowl and add a generous squeeze of lemon juice. Now, the next step. Use a blender and add your garlic cloves. Grind up your garlic. Add your eggplant. Also, add in your white pepper, paprika, salt, and cumin

The amount of lemon juice you use will depend on how many eggplants you have. For two medium-sized eggplants, it is recommended to use 5 to 6 tablespoons of lemon juice. Remember to taste the blended mixture during each blending session. You can adjust the amounts of tahini and lemon juice as needed until you achieve your desired flavor. Additionally, you may find that you need to add more cumin powder in some instances. The Baba Ghanoush is ready to be served and enjoyed. Eggplant is one of my favorite vegetables, and Baba Ghanoush really goes well with lamb chops and grilled meat.

How to Serve your Baba Ghanoush?

Baba ghanoush can be served with so many different main dishes. Consider Grilled Lamb Chops, Rib Eye Steak, Grilled Chicken, Pita bread and Crackers as great options.

How to Store your Baba Ghanoush?

Baba Ghanoush can last four to five days in the refrigerator. It does not have to be reheated in order to be consumed. You can freeze Baba Ghanoush for three months.

Baba Ghanoush

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Servings: servings

Calories: 247kcal

Author: thetastejournal.com

Prep Time 5

Cook Time 55

Total Time 1

Ingredients

Spices

▢ 1 tsp Cumin
▢ 1 tsp Salt, to taste
▢ 1 tsp White Pepper – Or Black pepper
▢ 1 tsp Paprika Powder

Instructions

Bake Eggplants: Cut your eggplants vertically along the core. Place on a baking sheet and bake for 40 minutes at a temperature of 200 Celsius. Check eggplant to see if it is cooked and shriveled. Tear open the eggplant using two forks. If there is still a lot of water, you can return the tray back to the oven for 10 minutes more. After that amount of time, check the eggplant.
Grill the Eggplant: The secret trick to get that smokey flavor is to grill the eggplants on a stove top grill pan. Use butter on the grill pan to add more flavor.
Scoop out the Eggplant: Once cooled, Peel the eggplant and blend the flesh in a food processor. Add the tahini, minced garlic, salt, pepper, paprika powder, lemon juice and olive oil.
Adjust seasoning: Taste and adjust the ingredients accordingly. Sprinkle paprika on the top and then add olive oil. Garnish with parsley. For a better flavor profile, keep refrigerated for 1- 2 hours.