Baba Ganoush Recipe: The Irresistible Mediterranean Delight
We marked the end of summer break by hosting friends for a Labor Day cookout. For starters, I made a variety of dips and my baba ganoush was the most popular. In the world of Mediterranean cuisine, few dishes captivate the senses and the palate quite like baba ganoush. With its smoky, creamy, and flavor-packed profile, this beloved Middle Eastern and Mediterranean dip has found its way into the hearts and kitchens of food enthusiasts worldwide. Join us as we delve into the delightful world of baba ganoush, exploring its origins, preparation, and the joy it brings to countless tables. Baba ganoush, sometimes spelled "baba ghanoush," has its roots firmly planted in Middle Eastern and Mediterranean culinary traditions. The dish is a close cousin of hummus and shares the same culinary heritage, originating in the Levant region, which includes modern-day countries like Lebanon, Syria, Israel, and Palestine.
At its core, baba ganoush is a simple yet profoundly delicious dip made primarily from roasted eggplants. Here's my recipe to share:
Baba Ganoush Recipe
1 large eggplant
1/2 egg plant, cubed
3 cloves of garlic
1/2 cup tahini
1 Tablespoon fresh lemon juice
1/2 teaspoon salt (taste and add as needed)
1 Tablespoon olive oil to blend in + 2 Tablespoons for sauce + 1 Tablespoon for drizzle over top
Baba Ganoush Instructions
Wash the large eggplant
Using the tip of a sharp knife make approximately 5 1/4 inch cuts vertically into the eggplant
Rub olive oil on eggplant and salt it. Place on grill and cook for about 15 minutes rotating the eggplant until skin is charred and eggplant is cooked through. Alternative method: turn oven high on broil setting, line sheet tray with foil and use the same process as a grill.
wrap garlic cloves in a small foil packet, add 1 Tablespoon of olive oil, salt, and place in 350 degree oven for 15 minutes or until soft
Once the eggplant is cool enough to handle, cut of the top and discard. With a spoon, scoop out the flesh and a little bit of the charred skin into a blender.
Add lemon juice, tahini, salt, and garlic into the blender and blend until smooth. If needed add a little water until mixture is smooth. Use rubber spatula to ensure all ingredients blend evenly.
In a medium pan, add 2 Tablespoons olive oil and saute cubed and salted eggplant until tender and brown.
Check seasoning of baba ganoush mixture
Place mixture into serving dish and fold in cubed eggplant.
Drizzle the baba ganoush with olive oil. You can also add a sprinkle of smoked paprika.
Baba Ganoush Serving and Pairing
Baba ganoush is incredibly versatile and can be enjoyed in various ways:
Dip: Serve it as a dip with pita bread, toasted flatbreads, or fresh vegetable sticks.
Spread: Use it as a spread in sandwiches or wraps, adding a creamy and smoky element to your creations.
Side Dish: Baba ganoush pairs wonderfully with grilled meats, kebabs, or as a side dish in a Mediterranean feast.
Healthy Snack: Enjoy it as a healthy snack on its own or as part of a mezze platter alongside other Middle Eastern delights like hummus, tabbouleh, and falafel.
Baba ganoush is more than just a dish; it's a celebration of the rich and diverse flavors of the Mediterranean. Its smoky, creamy texture and deep, earthy taste have the power to transport your taste buds to distant lands and ancient traditions. Whether you're sharing it with friends and family, savoring it as a snack, or adding it to your culinary creations, baba ganoush brings a touch of the Mediterranean's warmth and hospitality to your table. So, the next time you're craving a taste of the exotic, whip up a batch of this delectable dip and embark on a culinary journey like no other.
