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, which is undoubtedly one of the best vegetarian dips of all time! This delightful side dish originates from the Middle East and is made with roasted eggplants, garlic, lemon juice, and olive oil.

Baba Ghanoush is a smoky dip that hails from the Levant region in the Middle East. This dip is full of nutrients and vitamins and offers many outstanding health benefits. Baba Ghanoush is vegan-friendly and gluten-free. The term “baba ghanoush” translates to “pampered father.” One of the best food combinations on this earth is pairing Baba Ghanoush with lamb chops and chimichurri.

I can tell you that homemade Baba Ghanoush is far tastier than the store-bought version. The flavor is complex and far more delicious. Trust me, I’ve purchased a lot of Baba Ghanoush! Contrary to popular belief, you don’t need to cook your eggplant on an outdoor grill. If you have one, that’s great; using an outdoor grill can make things easier. However, cooking this dish in the comfort of your kitchen is just as simple! You can bake the eggplants in your oven and follow our expert tip to make it extra smoky and flavorful.

Ingredients

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

Choose smaller to medium-sized eggplants. Most people choose male eggplants because they have fewer seeds, but this is really a minor issue. According to the internet, the male eggplants have a slight dimple at the bottom, and the female eggplants have a dash shape.

Look for blemish-free eggplants with shiny skin. The eggplant should feel firm but not soft; it should not have any soft spots, as that can indicate an overripe eggplant with too much moisture. Suppose you’re considering using a gas stove or an outdoor grill. The outer skin of the eggplant should shrivel and char, imparting a smoky flavor. This should take 15 to 20 minutes. You will have to turn the eggplant every five minutes with a long thong.

But let’s not discriminate against the female eggplants, they’re just as good as the male ones. Garlic cloves are among the most important components of delicious baba ghanoush; they add a pungent flavor. Did you know that the spices used in Baba ghanoush are instrumental to its taste? Salt, cumin, white pepper, and paprika enhance the smoky flavor of this dish. Lemon balances the tahini’s flavor. Use any tahini paste from the store; it’s mainly 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.

Remove from the oven. Depending on the size of your eggplant, the moisture content will differ. In this case, we have one small-to-medium eggplant and the other medium-to-large.

Add butter and olive oil to your grill pan, then set the stove to medium-high. Place your sliced eggplants on the grill and press them down with the tongs. It takes approximately 3 to 5 minutes to achieve grill marks and a smoky flavor. If you don’t have a grill pan, you can use a cast-iron pan, or, as a last resort, a non-stick pan. After your eggplant caramelizes in the grill pan, set it aside and let it cool for 4 minutes. Then use a spoon and a 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 the number of eggplants. For 2 medium-sized eggplants, it is recommended to use 5 to 6 tablespoons of lemon juice. Be sure to taste the blended mixture during each blending session. You can adjust the amounts of tahini and lemon juice as needed until you achieve the desired flavor. Additionally, you may find that you need to add more cumin powder in some cases.

And there you have it! 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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Course: Sides

Cuisine: Middle Eastern

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: servings

Calories: 247kcal

Author: thetastejournal.com

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.