BABAGANUSH the Original Easy and Quick Recipe
Baba Ganoush, with its smoky flavor and creamy texture, is a true treasure of Middle Eastern cuisine. This delight made from roasted eggplants is perfect for enhancing an appetizer, accompanying a meat dish, or simply to be enjoyed with pita bread.
Simplicity and Versatility:
Its preparation is surprisingly simple, making it an ideal option for both experienced and beginner cooks. Once roasted, the eggplants acquire a sweetness and smoky aroma that pair perfectly with tahini, lemon juice, and garlic, creating an irresistible balance of flavors.
The Secret of Cooking:
The key to perfect Baba Ganoush lies in the cooking of the eggplants: they must be cooked until soft and slightly charred to enhance their smoky flavor. The recipe can be personalized with the addition of spices such as cumin or coriander, or with a touch of chili for a more intense flavor.
A Dish for Every Occasion:
Baba Ganoush is a versatile dish that suits various occasions: it’s perfect for a casual appetizer with friends, but can also be served as an elegant side dish at a special dinner. Its creamy texture and rich flavor make it a tasty and healthy alternative to traditional sauces.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven, Air Frying
- Cuisine: Middle Eastern
What You Need to Make Baba Ganoush
- 2.2 lbs eggplants
- 4 tbsp tahini
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 clove garlic
- 1/2 tsp ground cumin
- to taste salt
- chopped parsley
- sweet paprika
- 1 drizzle extra virgin olive oil
Tools
- Bowl
- Fork
- Baking Sheet
How to Make EGGPLANT CREAM BABA GANOUSH
Cooking Tips: if you don’t want to turn on the oven, you can prepare Baba Ganoush by cooking the eggplants with an air fryer. Adjust the time considering that the fryer retains heat much more.
Cut the eggplants in half and place them on a baking sheet lined with parchment paper with the cut side down. Bake at 392°F in a static oven for about 50 minutes. Once cooked, let them cool for a few minutes.
Scoop out the pulp with a spoon and transfer it into a bowl. Mash it with a fork until you achieve a soft but substantial texture.
Add the tahini and oil to the mashed eggplant pulp, then mix and add the lemon juice.
Season with salt and add the cumin and grated garlic. Stir to combine all the ingredients. Your Baba Ganoush sauce is ready, serve it garnished with sweet paprika, fresh chopped parsley, and a drizzle of extra virgin olive oil.
INGREDIENT NOTES
The Perfect Eggplant: Choose large, firm eggplants with shiny skin. The “Black Beauty” or “Globe” varieties are ideal.
Preparation: Baking or grilling enhances the smoky flavor. Score the skin to avoid explosions.
Tahini: A Key Ingredient. It’s a toasted sesame seed cream, rich in calcium and protein. Opt for 100% sesame tahini, without additives. The consistency should be creamy and the flavor slightly bitter.
Extra Virgin Olive Oil: Provides flavor and texture. Choose a fruity and slightly spicy oil. You can replace it with lemon or chili-flavored olive oil to vary the taste.
SUBSTITUTIONS AND TIPS
Consistency: For creamy baba ganoush, blend the warm eggplant pulp. If too liquid, add tahini or yogurt.
Smoky Flavor: Grill the eggplants over an open flame or use a smoker.
Baba Ganoush can be made less spicy, using only lemon juice, garlic, oil, salt, and perhaps just a bit of pepper.
STORING BABA GANOUSH
If not consumed, store the eggplant cream baba ganoush in an airtight container and keep it in the refrigerator. It stays good for a few days.
ORIGINS AND HISTORY OF BABA GANOUSH
Baba Ganoush has ancient roots in Middle Eastern countries, particularly in Lebanon, Syria, and Palestine. Its name comes from the Arabic “baba ġannūj,” meaning “pampered daddy,” perhaps due to its soft and velvety texture.
HOW TO SERVE AND USE BABA GANOUSH
Eggplant Baba Ganoush is ideal to serve on many occasions. You can simply serve it in a bowl and accompany it with toasted bread, or as a side dish to a good plate of FALAFEL (recipe HERE). For the appetizer hour, present it along with Chickpea Hummus (recipe HERE) with pita bread or raw vegetables and croutons. It is also very suitable for seasoning grilled meat or fish, as a filling for sandwiches instead of mayonnaise, or to dress salads.
BABA GANOUSH RECIPE VARIANTS
1 Creative Variants: add Chili for a spicy touch, parsley or mint for a fresh flavor, pomegranate for a sweet and sour touch, Greek yogurt for an even creamier consistency.
2 Regional Variants: In some areas, yogurt or feta cheese is added.
3 Vegan Variant (without yogurt), gluten-free (with gluten-free bread).
FAQ (Questions and Answers)
How do you store Baba Ganoush?
Store in the refrigerator, in an airtight container, for about 3-4 days.
Can I freeze Baba Ganoush?
Yes, it can be frozen, but the texture might be slightly different once thawed.
Can I make Baba Ganoush without tahini?
Yes, it is possible to omit the tahini, but the flavor will be slightly different. In some recipes, tahini is replaced with Greek yogurt.
How do you cook the eggplant for Baba Ganoush?
The eggplant is traditionally cooked in the oven or over an open flame, which gives the cream its typical smoky flavor.
