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Introduction
Baba ghanoush, a staple in Middle Eastern cuisine, has its roots dating back centuries to the Ottoman Empire. This beloved dip was likely created as a way to make use of the abundant eggplant harvests that graced the region's fertile lands. Over time, it has evolved into a cherished dish, with each household putting their own unique spin on the recipe, passed down through generations. The key to its distinctive smoky flavor lies in the traditional method of charring the eggplant over an open flame, a technique that adds depth and complexity to this seemingly humble spread.
Ingredients
• 2 large eggplants (about 2 pounds)
• 3 cloves garlic, minced
• 1⁄4 cup tahini (sesame seed paste)
• 1⁄4 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 teaspoon ground cumin
• 1⁄2 teaspoon smoked paprika
• 1⁄4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Pita bread, vegetables, or pita chips, for serving
Step 1:
Preheat your grill or gas stove burner to high heat.
Step 2:
Place the whole eggplants on a baking sheet and char them over the open flame or grill, turning occasionally, until the skin is blackened and blistered all over, about 15-20 minutes.
Step 3:
Remove the eggplants from the heat and let cool for 10-15 minutes.
Step 4:
Using a knife, peel off the charred skin from the eggplants and discard. Place the flesh in a food processor or blender.
Step 5:
Add the minced garlic, tahini, lemon juice, olive oil, cumin, smoked paprika, cayenne pepper (if using), and a pinch of salt and pepper to the food processor or blender.
Step 6:
Blend or process the ingredients until a smooth and creamy dip forms, scraping down the sides as needed.
Step 7:
Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired.
Step 8:
Transfer the baba ghanoush to a serving bowl and drizzle with a bit more olive oil. Garnish with chopped fresh parsley.
Q: Can I roast the eggplants in the oven instead of charring them?
A: Yes, you can roast the eggplants in the oven at 400°F (200°C) for 45-60 minutes, or until very soft and charred in spots. However, the smoky flavor will not be as pronounced.
Q: Can I make baba ghanoush ahead of time?
A: Yes, baba ghanoush can be made a day or two in advance and stored in the refrigerator. However, the flavors may become more pronounced over time, so you may need to adjust seasoning before serving.
Q: What is tahini and where can I find it?
A: Tahini is a paste made from ground sesame seeds. It can be found in the international aisle of most supermarkets or in Middle Eastern grocery stores.
• For a smoky flavor, char the eggplants over an open flame or grill until the skin is blackened and blistered, then let cool before peeling and scooping out the flesh.
• Tahini can be found in the international aisle of most supermarkets or in Middle Eastern grocery stores.
• Adjust the amount of lemon juice, garlic, and spices to taste preference.
• Serve with warm pita bread, fresh vegetables like carrots and cucumbers, or pita chips for dipping.
• Vegan and gluten-free when served with appropriate accompaniments.
Serve the baba ghanoush with warm pita bread, fresh vegetables like carrots and cucumbers, or pita chips for dipping.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
While the eggplants are charring, you can prepare the other ingredients and equipment to save time.
- Charring the eggplants over an open flame or grill is crucial for achieving a smoky flavor and creamy texture.
- Let the charred eggplants cool completely before handling to avoid burning your fingers.
- Taste and adjust seasonings as needed to suit your personal preferences.
For a nutty twist, replace half of the tahini with almond or cashew butter. For a creamier texture, add 1-2 tablespoons of Greek yogurt or labneh.
Baba ghanoush pairs well with a crisp white wine like Sauvignon Blanc or a light, refreshing beer. It can also be served with fresh pita bread and a Mediterranean salad for a light meal.
Summer and early fall, when eggplants are in peak season.
This recipe contains sesame seeds (from the tahini). It is vegan and gluten-free when served with appropriate accompaniments.
