Baba Ganoush Recipe
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Baba Ganoush is a Lebanese eggplant dip made with roasted aubergine, tahini, olive oil and with the hint of tangy lemon juice. Baba ghanouj or Ganoush is healthy, vegan and gluten-free which goes well with pita bread, chips, Lebanese pickles, veggies and crackers. Let's see how to make baba ganoush a smoky, rich, creamy appetizer dip.
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Ingredients
- 1 Egg plant large, aubergine / brinjal
- 2 tablespoon Tahini preferably freshly homemade
- 5-6 cloves Garlic minced
- 1/4 cup Olive oil extra virgin
- 2 tablespoon Lime Juice
- Salt to taste
For garnishing
- Olive oil to drizzle
- 2 tablespoon Parsley leaves fresh
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Instructions
- Wash and pat dry the eggplant with help of the kitchen towel. A firm and shiny eggplant would give a rich, smoky and creamy baba ganoush recipe so check it before buying it by pressing it for the firmness.
- Prick the eggplant with a fork on several places and apply some olive oil on the surface.
- Roast the eggplant - There are two methods to roast the eggplant
- On the gas burner: Place the eggplant directly on the gas burner on a low flame. Turn the eggplant with a tong every 2 minutes, so that it gets charred and tender from all the sides. It takes 20-30 minutes depending upon the size of the eggplant.
- In Oven: Preheat the oven at 180 degrees Celsius. Place the greased eggplant on a grill rack and grill for 12-15 minutes turning frequently, until the surface darkens and the flesh begins to feel tender.
- Transfer the eggplant to a baking tray covered with aluminium foil. Bake it at 180 degrees for 20-25 until very soft.
- Roasting the eggplant on the gas stove gives the smoky flavor just like the authentic recipe. After roasting it on gas-burner take the eggplant in a bowl and cover the bowl with aluminum foil for 10 minutes. This will ease the removal of the skin.
- Remove the aluminium foil and transfer the charred eggplant to a colander. Let it cool down. This will also help to loosen its excess moisture which would give the creamy texture to baba ghanouj recipe.
- Approximately after 20 minutes when it's cool to handle, Peel off the charred skin.
- Mash it lightly with the fork till it becomes a smooth paste. In case of a hurry, you can also transfer to a blender jar and give one or two pulses to blend it. Do not make it too smooth like a paste or puree.
- Add minced garlic cloves, lime juice, extra virgin olive oil, tahini and salt.
- Blend for just 2-3 second, as blending is done just to mix all the ingredients well. It can be done with a fork or a whisk to give the traditional Mediterranean eggplant dip recipe.
- Transfer to a serving bowl, drizzle some olive oil and garnish with freshly chopped parsley leaves. Enjoy the rich, smoky, delicious and creamy baba ganoush dip with pita bread, crackers, roasted vegetables or chips.
- Store it in the refrigerator in case you want to enjoy it chill.
Notes
1. Baba ganoush can be stored in the fridge for 3-4 days in an airtight container. Bring it to room temperature and serve.
2. Preferably use male eggplants to make baba ganoush as it has fewer seeds. Female eggplants have more seeds and chances for them to turn better is more.
Here is the list of few more dips and sides to try with crackers and chips
Homemade Hummus Recipe
Chia Seeds Beetroot Yogurt dip
Peri Peri Yoghurt dip
About the Author:
Priyanjali is a complete foodie and loves to cook and bake. She also loves to try out new recipes and recreate them with her own twist. Experimenting on healthy versions of the traditional recipes is her forte and this is what you can find on her blog – Oh so delish. Follow Priyanjali on Plattershare, Instagram, Pinterest and Google plus or you can like her facebook page PJOhsodelish
Recipe Nutrition
Calories: 79 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Sodium: 137 mg | Potassium: 202 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 224 IU | Vitamin C: 8 mg | Calcium: 31 mg | Iron: 1 mg
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