Let me introduce you to your new favorite dip: Baba Ganoush! This dish is similar to hummus, but uses eggplant! It’s savory, smooth, and incredibly delicious!
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Baba ganoush is a popular Middle Eastern dish known for its rich and smoky flavor. For the most part, Baba Ganoush is made from mashed roasted eggplant, tahini, olive oil, lemon juice, garlic, and spices such as cumin.
Traditionally, baba ganoush is served as a dip with pita bread or as a side dish with a mezze platter. Originally, Baba Ganoush stems from the Levantine region, which includes countries like Lebanon, Israel, Palestine, and Syria where eggplants have long been a staple ingredient. Today, it has become a well-loved dish across the Middle East and beyond!
In this recipe, I use my salt-free, sugar-free Egyptian spice blend from my spice company – The Spice Girl Kitchen. I’m biased because it is, after all, my spice recipe and the best salt-free, sugar-free Egyptian seasoning on the market. But you can always swap this for a combination of cumin and paprika for a basic flavor!
In this blog post, we will deep dive into ingredients, equipment, and methods to make Baba Ganoush creamy and delicious every single time!
This blog is all about Baba Ganoush!
Baba Ganoush Ingredients
The quality of the dish comes down to the quality of the ingredients. Moreover, the ingredients below (in the correct amounts) yield the BEST creamy, savory, and delicious Baba Ganoush.
Eggplant
Firstly, the eggplant is the base of this recipe and is usually roasted or grilled to impart a smoky flavor.
Tahini
Secondly, tahini adds a nutty flavor and a creamy texture to the dish. Tahini is a paste made from ground sesame seeds – just like peanut butter is made from peanuts!
Olive oil
Used for blending and enhancing the texture. In general, olive oil adds a distinct flavor and texture to any recipe!
Lemon juice
Adds a tangy and refreshing element to balance the richness of the other ingredients.
Garlic
Often included for its pungent and aromatic qualities, which contribute to the overall savory flavor profile.
Spices
Commonly, baba ganoush includes spices such as cumin, which provides an earthy and warm note, and sometimes paprika for a hint of smokiness and a mild kick. Lucky for you, my Egyptian spice contains paprika and cumin as the first two ingredients!
Salt
Used to enhance the flavors and balance the overall taste of the dish.
Parsley or Mint
Finally, chopped parsley or mint are used as a garnish for added freshness, color, and a hint of herbal notes. [the_ad id=”3378″]
Equipment Needs
For preparing baba ganoush, you typically need the following kitchen equipment:
BAKING SHEET or GRILL
I recommend roasting or grilling the eggplants until they are tender and the skin is charred, giving the dish its characteristic smoky flavor. Check out these baking sheets or this grill!
FOOD PROCESSOR or BLENDER
Essential for blending the roasted eggplant, tahini, olive oil, lemon juice, garlic, and spices into a smooth and creamy consistency. A food processor or a high-quality blender ensures a proper texture. I prefer using a food processor for this recipe.
Mixing Bowl
Used for combining the blended ingredients and adjusting the seasoning to taste. It’s where you can adjust the salt, lemon, or other flavors to achieve the desired balance. I recommend this set of mixing bowls!
KNIFE and CUTTING BOARD
Necessary to cut the eggplant and chop any additional ingredients, such as garlic, parsley, or mint. I recommend this knife set and these cutting boards!
Citrus Juicer
If you’re using fresh lemons, a citrus juicer can help extract the lemon juice efficiently.
Roasting Temperature
In short, when a recipe calls for “roasting”, the temperature of your oven should be 400°F to 450°F. For this recipe, a roasting temperature allows the eggplants to roast thoroughly, ensuring they become tender and develop a smoky flavor without burning or charring too quickly.
Cooking Methods
Roasting, Grilling, or Broiling
- Roasting – This is the most traditional method, where the eggplants are roasted over an open flame, on a grill, or in an oven until the skin is charred and the flesh becomes tender. This roasting process imparts a smoky flavor to the eggplant, which is crucial for achieving the characteristic taste of baba ganoush.
- Grilling – Similar to roasting, grilling the eggplants over an open flame or on a barbecue grill can create the desired smoky flavor and tender texture. It’s important to turn the eggplants regularly to ensure even cooking and charring.
- Broiling – Broiling the eggplants in the oven is another option. This method involves placing the eggplants close to the heat source to char the skin quickly, then turning them to ensure even cooking.
Blending
After cooking, the eggplants are typically peeled and the flesh is blended with the other ingredients to create the final baba ganoush dip or side dish! [the_ad id=”3378″]
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What To Serve with Baba Ganoush
Baba ganoush is served at room temperature or cold. On one hand, you can serve it as a dip. On the other, you can use it like a spread. I recommend serving Baba Ganoush with:
- pita bread
- pita chips
- sliced cucumbers
- carrots
- bell peppers
- falafel
- grilled meats
- as part of a mezze platter with other Mediterranean appetizers like hummus and tabbouleh
Storage Information
Fridge: Place Baba Ganoush in an airtight container. Store in the fridge for up to 5 days.
Freezer: Place Baba Ganoush in an airtight container, leaving some room for expansion. Store in the freezer for up to 4 months. Thaw in the fridge overnight for best results. [the_ad id=”3378″]
Baba Ganoush
Ingredients
- 2 medium eggplants, halved
- 3 cloves garlic, roughly chopped
- 1/2 lemon, juiced
- 1/4 cup tahini
- 1/3 cup olive oil, plus more
- 1 tsp The Spice Girl Kitchen Tri-Salt Blend
- 1 tsp The Spice Girl Kitchen Egyptian Seasoning
- 2 tbsp parsley or mint, chopped, for garnish
- pita bread, baby carrots, sliced bell peppers, and cucumber, for serving
Instructions
- Preheat the oven to 450 ℉ and position the rack to the upper side of the oven. Line a baking sheet with foil or parchment paper. Place the eggplant halves on the baking sheet (face up) and drizzle them with olive oil. Flip them to cut side down and roast until the skin is collapsing and the eggplant is very tender (about 35 minutes). Remove from oven and let cool for about 10 minutes or until you can handle the eggplant.
- Flip the eggplants over and scoop out the meat, leaving the skin behind.
- Place the eggplant flesh in a fine mesh strainer over the sink or mixing bowl. Remove as much moisture as possible. Using a wooden spoon, stir and press on the flesh to release the moisture.
- Transfer eggplant, garlic, lemon juice, tahini, 1/3 cup olive oil, salt, and 1/3 of the Egyptian seasoning to a food processor. Pulse to incorporate the ingredients, then blend until smooth.
- Transfer Baba Ganoush to a bowl and drizzle with more olive oil. Garnish with remaining Egyptian seasoning and parsley (or mint). Serve cold or at room temperature with fresh vegetables and pita bread. Enjoy!
Notes
Storage Information
Fridge: Place Baba Ganoush in an airtight container. Store in the fridge for up to 5 days. Freezer: Place Baba Ganoush in an airtight container, leaving some room for expansion. Store in the freezer for up to 4 months. Thaw in the fridge overnight for best results.This post was all about Baba Ganoush!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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