Babaganoush is an original Middle Eastern and North African recipe made with roasted eggplant pulp, tahini, lemon juice, and spices (or fresh herbs like mint and basil). This creamy and flavorful sauce is perfect for enjoying with pita bread or as a side to dip vegetarian meatballs like falafel.
Also known as eggplant caviar, baba ganush, or ghannouj.
SEASONALITY and collection of #eggplants – from June to October.
Other ideas for cooking eggplants:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Middle Eastern
- Seasonality: Summer, Fall
- Energy 64.10 (Kcal)
- Carbohydrates 7.06 (g) of which sugars 3.63 (g)
- Proteins 1.77 (g)
- Fat 3.95 (g) of which saturated 0.57 (g)of which unsaturated 2.02 (g)
- Fibers 3.49 (g)
- Sodium 55.57 (mg)
Indicative values for a portion of 66 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Babaganoush (or Ghannouj)
- 2 eggplants (2.2 lbs whole or 1.76 lbs cleaned)
- 1 clove garlic
- Half lemon juice
- 3 tablespoons extra virgin olive oil (or seed oil)
- 1 tablespoon tahini
- to taste salt
- to taste pepper (or paprika)
- to taste paprika
- to taste extra virgin olive oil
- to taste sesame seeds
Tools
- Baking Tray universal oven
- Baking Paper reusable
Babaganoush
BAKING: static oven at 392°F for about 20 minutes.
Preheat the static oven to 392°F.
Wash the eggplants, trim the ends, peel them, and then cut into thick, even slices.
Arrange them on the oven tray covered with baking paper (reusable), sprinkle with a little salt. Bake the eggplant slices in a static oven at 392°F for about 20 minutes or until they become soft.
Once cooked, remove from the oven and place on a plate, mash them coarsely with a fork. Season with garlic, lemon juice (or other citrus), 3 tablespoons of good oil, 1 tablespoon of tahini and paprika.
Optionally, serve the eggplant caviar garnished with a drizzle of extra virgin olive oil, paprika, and sesame seeds.
What to Eat with Babaganoush?
Some ideas on what to eat with eggplant caviar:
• Pita Bread: warm and freshly baked pita bread is a traditional accompaniment for babaganoush, you can tear the bread and dip it directly into the sauce.
• Crudités: you can serve baba ganush with raw vegetables like carrots, celery, bell peppers, and cucumbers for a texture contrast and a touch of freshness.
• Falafel: eggplant caviar is a perfect condiment for falafel, you can stuff a sandwich with falafel, salad, and babaganoush for a delicious meal.
• Meat Dishes: it is common to serve baba ganush as a side for grilled or roasted meat dishes, such as chicken, lamb, or beef.
• Salads: add a generous portion of babaganoush to a mixed salad for a flavorful variation.
• Sandwiches and Wraps: use ghannouj as a sauce for vegetarian or meat sandwiches or wraps, it will add a rich and creamy flavor to your sandwiches.
• Appetizer Platter: present babaganoush as part of a wide selection of Middle Eastern appetizers, including hummus, tabbouleh, olives, and feta.
• Couscous or Quinoa Dishes: mix baba ganush into couscous or quinoa dishes to give them a touch of flavor and creaminess.
• Roasted Potatoes: use eggplant caviar as a condiment for baked potatoes for a tasty alternative to cream cheese or mayonnaise.
• As a Condiment: you can also use ghannouj as a condiment for pasta, rice dishes, or as a sauce for fish or shrimp dishes.
In general, babaganoush is a versatile condiment that can be used in many culinary preparations to add a rich and smoky flavor. Your choice will depend on your personal taste and how you wish to serve it.
STORAGE of Babaganoush
To store babaganoush, transfer it to an airtight container, cover the surface with olive oil, and store in the refrigerator for 3-5 days. Avoid freezing it as it may change texture when thawed.
