Updated: Oct 9
Today we are making Baba Ganoush, it’s a Labanese dip made from roasted eggplants. If you are like me who struggles what to do with eggplants this recipe is for you so keep watching till the end. Traditionally Baba Ganoush is made by grilling the eggplants which gives it an additional layer of smoky flavor but for this recipe we are using an oven.
Ingredients for Baba Ganoush
Eggplants - 2 Medium
Tahini - 2 Tablespoons
Lemon - 1
Cumin Powder - 1 Teaspoon
Salt - 1 Teaspoon
Red Chili Powder - 1/3rd Teaspoon
Olive Oil - 1 Tablespoon
Red Chili Powder or Paprika
Parsley or Coriander
Step 1 - Cooking the Eggplants
Take two medium eggplants. Slice the eggplant all around and we are doing this step for 2 reasons, number 1 - it will help the eggplant to cook properly from the inside and get all that smoky flavor and number 2 we are going to insert some cloves of garlic which will get cooked along with eggplant and infuse with it and add that extra flavor to your recipe. So try not to skip this step. If the garlic cloves are large, you can slice them horizontally before inserting them in the eggplant. I am using around 7-8 medium cloves of garlic. You can also insert green chili along with the cloves of garlic if you like. Do this for both the eggplants.
We are going to cook the eggplants in the oven, you can make it in different ways, either on a grill or directly on the open flame on your stove top. Bake the eggplant over 350 C for 45 mins or until it's cooked perfectly. After 45 minutes the eggplants are cooked beautifully.
Let them cool down for some time and if you are impatient like me, be extra careful while peeling off the skin of the eggplant. The eggplants are cooked evenly from the inside along with the garlic. Make sure you cleanly remove all the skin. The secret to make a perfect baba ganoush is roasting the eggplants until it’s super soft, giving it a lovely smokey flavor. You can just scrape out the inside of the eggplant like this as it’s soft and will easily separate from the skin.
I am making sure I get everything off from the eggplant. Once done, mash it a little though this is not needed as we are ultimately going to blend it.
Step 2 - Add everything to the Blender
Add the eggplant to the blender, if you don’t feel like using a blender just add the remaining ingredients and mix well with the fork - it wouldn’t be smooth but the flavors will be exactly the same.
add 2 tablespoons of tahini- You may increase or decrease the quantity of tahini as per your choice, juice of 1 lemon, 1 teaspoon of cumin powder, 1 teaspoon of salt or salt as per taste, 1/3rd teaspoon of red chili powder, if you don’t like it to be spicy use paprika powder and 1 tablespoon of olive oil. Blend everything until smooth. Look at that texture, it is silky smooth.
Step 3 - Plate the dish.
Pour it into a bowl, Baba Ganoush is a way of rediscovering eggplants. This Labanese dip is similar to hummus but lighter and creamier. For plating, take a spoon and rotate it in a spiral fashion on top of the dip with a light hand.It will create this beautiful swirl in the dip. Sprinkle some red chili or paprika powder, followed by a generous drizzle of olive oil and if you like add some fresh cilantro or parsley leaves. You can serve this with so many different dishes, it is one of those dips which I just can’t stop eating and I am so happy that it's healthy and low in calories. Baba Ganoush can be eaten with pita bread or raw vegetables such as carrots, peppers or cucumber.
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