Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) Recipe
Are you looking for a healthy and delicious dip that’s perfect for any occasion? Look no further than baba ghannouj, a traditional Middle Eastern dish made from roasted or smoked eggplant. This creamy and smoky eggplant dip, also known as baba ganoush, is both keto-friendly and vegetarian, making it a versatile option for anyone looking to add more plant-based options to their diet.
At its core, baba ghannouj is made from just a few simple ingredients – eggplant, tahini, lemon juice, garlic cloves, and salt. However, this classic recipe can be easily customized with additional spices and flavors to suit your preferences. Whether you like it with a bit of extra cumin or topped with some olive oil and fresh parsley, baba ghannouj is a dish that’s sure to impress.
In this article, I’ll be sharing my favorite recipe for baba ghannouj along with some tips for making the perfect batch every time. From ingredient substitutions to serving suggestions, you’ll find everything you need to know to make a delicious bowl of smoky eggplant dip that’s perfect for any occasion. So grab your ingredients and let’s get started!
Why You’ll Love This Recipe
If you’re looking for a dish that is equal parts delicious, healthy, and versatile, look no further than Baba Ghannouj! This classic Middle Eastern eggplant dip is beloved across the globe for its creamy, smoky flavor and rich blend of Mediterranean flavors.
One reason to love this recipe is its ease of preparation. All you need are a few simple ingredients like eggplants, tahini, lemon juice, garlic cloves, and extra virgin olive oil to make the perfect baba ghannouj that is both tasty and healthy. The process of roasting the eggplants imparts a smoky flavor that tastes heavenly in every bite.
Another great thing about this recipe is its versatility. You can enjoy it as a dip with pita bread or crunchy veggies, or as part of a larger meal. Baba ghannouj pairs well with grilled meats or roasted vegetables and can take center stage as a tasty side dish.
Moreover, this dish is bursting with flavors that will excite your taste buds. The sesame paste (tahini) adds nutty undertones while fresh lemon juice gives the dip a tangy kick. Garlic and ground cumin add depth and aroma to the roasted eggplant puree.
And if you’re following a specific diet like keto or Paleo, this recipe checks all the boxes too! It’s low carb and high-fat when served with vegetables. Or serve it up with Greek yogurt for an added layer of nutrition.
Whether you’re new to the world of Middle Eastern cuisine or looking to level up your culinary game, baba ghannouj is sure to be a hit with everyone at your table. So fire up your grill or roast your eggplants in the oven today and experience the deliciousness yourself!
Ingredient List
Ingredients:
Here’s what you’ll need to make this Baba Ghannouj recipe:
- 2 large eggplants: Look for globe eggplants, which are the perfect size for roasting and smoking.
- 2 cloves garlic, minced: Garlic adds some extra flavor to the dip.
- 1/2 cup tahini: Tahini is a sesame paste that gives the Baba Ghannouj its creamy texture.
- 3 tablespoons fresh lemon juice: Freshly squeezed lemon juice balances out the richness of the tahini.
- 1 teaspoon salt: Salt is essential to bring out the flavors of this dish.
- 1/4 cup extra virgin olive oil: High-quality olive oil will give the dip even more depth of flavor.
- 1/2 teaspoon ground cumin: Cumin adds some earthy warmth to this smoky dip.
Note that some variations include Greek yogurt or substitute some olive oil for plain water. Additionally, if you’re looking for a keto-friendly option, you can use baked eggplant instead of grilled.
The Recipe How-To
Step 1: Preparing the Eggplants
Ingredients:
– 2 large eggplants (or 3 medium globe eggplants)
Instructions:
Note: Baba ghannouj is traditionally made using grilled or smoked eggplant for an elevated smoky flavor.
- Preheat your oven to 400°F (200°C).
- Rinse and pat dry your eggplants. Pierce the skin of each eggplant a few times with the tines of a fork. This will prevent them from bursting while roasting.
- Arrange the eggplants on a baking sheet lined with parchment paper or aluminum foil for easy clean-up.
- Roast the eggplants in the preheated oven until they are fully tender and the skin has begun to char, about 45-50 minutes.
- Remove from oven and let cool for a few minutes until you can touch them without burning your hands.
Step 2: Making Eggplant Dip
Ingredients:
– Roasted eggplant
– 2 cloves garlic, minced
– 1/3 cup tahini
– Juice of 1 lemon
– Salt to taste
– Optional: extra virgin olive oil, ground cumin
Instructions:
- Cut each cooled eggplant in half lengthwise, and scoop out the flesh using a spoon, separating it from the skin.
- In a food processor or blender, combine the roasted eggplant flesh with minced garlic, tahini paste, fresh lemon juice, and salt to taste.
- Blitz ingredients together for a minute or two until smooth, scraping down sides as needed.
- Stop blending and taste test – [bold]adjust seasoning if necessary[/bold]. You can add more lemon juice if you prefer it more tangy or more salt to taste.
- For an even creamier smoky flavor, add [bold]1-2 tbsp of extra virgin olive oil[/bold].
- Add some [bold]cumin powder[/bold], about 1/2 tsp or to taste for added flavor if preferred.
- Process everything together for another minute until dip becomes creamy but still retains its hearty texture.
- Cover and chill in fridge for at least an hour before serving.
Enjoy this dip as an appetizer or as a side dish with crackers/vegetables/pita bread/falafel sandwiches/etc.!
Substitutions and Variations
One of the many joys of cooking is the ability to experiment with ingredients and make substitutions to suit your preference or dietary requirements. Here are some suggested substitutions and variations for this baba ghannouj recipe:
– Tahini: If you cannot find tahini, you can substitute it with sesame paste but keep in mind that it may alter the flavor slightly.
– Olive oil: Extra virgin olive oil is my go-to oil for this recipe, but you can use any mild-flavored oil of your choice.
– Eggplants: While globe eggplants are most commonly used in this recipe, you can also use Japanese eggplants or Chinese eggplants, which may have a milder taste that is more suited to your palate.
– Garlic: The number of garlic cloves can be varied according to your own taste preferences. For a milder flavor, try roasted garlic instead of raw garlic.
– Lemon juice: Fresh lemon juice is ideal for this recipe, but you can also use bottled lemon juice if necessary.
– Grilled eggplant: For an added smoky flavor, you could use grilled eggplant instead of roasted eggplant.
– Baba ghanoush salad: If you want to turn this dip into a salad, you can add diced tomatoes, cucumbers, parsley, and some chopped onion to give it a crunchier texture.
– Keto baba ghannouj: If you are on a keto diet or watching your carb intake, you can swap out the tahini for Greek yogurt instead. Greek yogurt has less fat and fewer calories than tahini but still gives it the creamy texture.
Experiment with different ingredients and see what works well for your taste buds!
Serving and Pairing
Baba Ghannouj is versatile and can be served in a variety of ways that compliment its distinct texture and smoky flavor. It can be consumed as an appetizer or snack, topping for a sandwich or salad, or even as a dip for vegetables and chips.
For a traditional Middle Eastern meal, serve the dip alongside hummus, falafel, or stuffed grape leaves. The combination creates an ideal spread for sandwich making with pita or flatbread.
Baba Ghannouj pairs well with grilled chicken, lamb, or beef kabobs, and is also delicious alongside roasted vegetables. Its unique flavor profile makes it a perfect keto-friendly dish without sacrificing taste.
I also recommend pairing Baba Ghannouj with a simple Mediterranean salad, consisting of mixed greens, cherry tomatoes, cucumbers, red onions and feta cheese dressed with extra virgin olive oil and lemon juice dressing. The tangy and nutty flavors of the salad will complement Baba Ghannouj’s creamy smokiness perfectly.
For wine enthusiasts, I suggest pairing Baba Ghannouj with Chardonnay, White Burgundy, Chenin Blanc or even Rose from Provence. These wines adapt well to the nutty flavor profile of the dip.
In conclusion, Baba Ghannouj is perfect for dipping and spreading on various dishes due to its rich and bold taste. Try experimenting with different pairings to create your own unique take on this classic Middle Eastern dish.
Make-Ahead, Storing and Reheating
There’s no denying that Baba Ghannouj is a dish that tastes fantastic freshly made, but the good news is that it can also be prepared ahead of time and kept in the fridge – giving you one less thing to worry about when entertaining guests.
If you want to make the Baba Ghannouj ahead of time, go through the recipe as instructed and let the dish cool to room temperature before transferring it to an airtight container. Storing the Baba Ghannouj in this manner will allow for all of its delectable flavors to meld together.
Once stored, your Baba Ghannouj can remain refrigerated for up to four days. If you plan on keeping it longer than that, simply transfer it to a freezer-safe container and store it in the freezer instead. Frozen Baba Ghannouj has a shelf-life of two months.
To reheat your Baba Ghannouj, remove it from the fridge or freezer and let it sit out until it reaches room temperature naturally. Once it has warmed up sufficiently, give it a quick stir and serve.
If heating is necessary, place it in the microwave or on a stovetop set over medium heat for around 3 minutes until warmed through. Be sure to stir frequently during heating if you choose this method to avoid scorching.
It is also worth mentioning that warmer temperatures may cause the oils present in Baba Ghannouj to separate, so if you notice any separation in your dish, simply give it a gentle stir before serving – and voila! You’ve got yourself some creamy smoky goodness all over again.
Tips for Perfect Results
Let me give you my tips for making a perfect baba ghannouj. First and foremost, choose eggplants that are firm and free from bruises, and look shiny with a deep purple color. Bigger eggplants tend to have more seeds, so it’s better to choose medium-sized ones for a smoother texture.
Next, slice the eggplants evenly, about one inch thick. If they are too thin, they’ll cook quickly and turn to mush, but if they are too thick, the inside will not get cooked properly.
When grilling or roasting the eggplants, make sure they are charred on the outside and very tender on the inside. The easiest way to check if they’re done is by poking them with a fork – if it slides in easily with no resistance, then they’re ready.
After peeling the skin off of the eggplants while still warm, mash them well or blend them in a food processor until smooth. This step is crucial to ensure a creamy smoky flavor and texture.
When mixing in the tahini, garlic, lemon juice, salt, and cumin make sure all ingredients are at room temperature as this helps blend evenly. Depending on your taste preference you could also add some extra virgin olive oil to make it smoother or adjust seasoning as per your liking.
Finally, for an extra smoky flavor, you can add some smoked paprika as well. Mix well and let sit for a few hours before serving as this will allow all flavors to mix in correctly.
By following these tips for perfect results, you’ll be sure to impress your guests with a flavorful and classic baba ghannouj recipe that will become a favorite dish in no time!
Bottom Line
In conclusion, there is no better way to satisfy your cravings than with a creamy smoky Baba Ghannouj dip. It’s easy to make and packed with flavors that will leave your taste buds tingling. Whether you are looking for a quick snack or a mealtime accompaniment, this dip is the perfect option. With its Middle Eastern roots and versatile ingredient list, Baba Ghannouj has become a global sensation that everybody can enjoy. Therefore, I highly recommend giving this recipe a try, and I guarantee that you’ll love it as much as I do! So go ahead, grab some eggplants, garlic cloves, and tahini sauce, and let’s get cooking!
Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) Recipe
Ingredients
- 2 large fresh firm skin eggplants (2 cups after roasting and squeezing per recipe)
- 1/2 teaspoon ground cumin
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 120 ml tahini (sesame paste)
- 40 ml lemon juice
- 100 ml extra virgin olive oil
Instructions
- Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
- Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
- To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
- In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
- Then while still blending the eggplant mixture slowly drizzle in olive oil.
- Season to taste and serve with your favourite bread.
YOUR OWN NOTE
Nutrition
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.