The BABA GANOUSH, also known as eggplant caviar, is a traditional Middle Eastern dish, particularly popular in Lebanese, Syrian and Turkish cuisines. It is a purée of roasted eggplants, seasoned with ingredients such as tahini, garlic, lemon juice, olive oil and spices.
Its texture is soft and velvety, with a rich and smoky flavor thanks to cooking the eggplants directly over the flame or in the oven until the skin is charred and the flesh is soft and sweet. This process gives babaganush its characteristic smoky aroma that makes it irresistible to lovers of Middle Eastern cuisine.
Baba ganoush is often dressed with extra virgin olive oil and chopped fresh parsley for an attractive presentation and additional flavor. It can be served as an appetizer with warm pita bread or as a side dish to accompany meat or fish dishes. It’s also great spread on toasted slices of bread or used as a dressing for salads.
This versatile and delicious dish has become popular worldwide for its unique combination of flavors and its simplicity in preparation. With its silky texture and enveloping taste, baba ganoush is a true delight for the palate and an outstanding addition to any table.
DISCOVER MORE MIDDLE EASTERN RECIPES:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Middle Eastern
- Seasonality: Spring, Summer
Ingredients
- 2.2 lb eggplants
- 2 cloves garlic
- 3 1/3 tbsp tahini
- Half lemon (juice)
- Half teaspoon smoked paprika
- to taste salt
- to taste extra virgin olive oil
- to taste parsley (or mint)
- to taste extra virgin olive oil
- to taste sesame seeds
- to taste smoked paprika
Tools
- 1 Baking sheet
- 1 Colander
Steps
For the preparation of the BABA GANOUSH begin by preheating the oven to 392°F.
Wash, dry and trim the eggplants, then place them on a baking sheet lined with parchment paper and prick them with the tines of a fork. Bake them and let them cook for 35-40 minutes.
Remove the eggplants from the oven, let them cool slightly, peel them and collect the flesh in a bowl. Place it in a colander and allow it to drain off its excess liquid.
Incorporate the tahini, the peeled and chopped garlic cloves, salt, pepper, the olive oil poured in a thin stream and the smoked paprika lightly toasted in a pan.
Mix well so as to obtain a smooth and homogeneous cream.
Serve in small bowls, sprinkling the surface with parsley, sesame seeds and smoked paprika.
Alternatively, transfer the cream to a serving plate, sprinkle with parsley and serve the baba ganoush with slightly toasted, warm bread crostini.
