Baba ganoush

Been wondering about the creamy Middle Eastern delight known as Baba ganoush? Dive right into the world of this eggplant-based delicacy! At AH7, we’re all about combining taste with health. In this guide, you’ll discover the art of making Baba ganoush, its roots, and the sheer joy of having a plateful of this dish. Ready to whip up some?

Ingredients

• Eggplants – 2 large, about 2 lbs (approximately 907 grams)
• Tahini (sesame seed paste) – ¼ cup (60 ml)
• Lemon juice – 3 tablespoons (45 ml)
• Garlic cloves (minced) – 2
• Extra-virgin olive oil – 2 tablespoons (30 ml)
• Ground cumin – ½ teaspoon (2.5 ml)
• Salt – to taste
• Fresh parsley (chopped) – for garnish
• Paprika – a pinch, for garnish

Preparation & Cooking Time: 45 minutes

Serves: 4

Nutritional Facts Per Serving:

• Calories: 188
• Protein: 4.9g
• Fats: 14g
• Carbohydrates: 16g
• Dietary Fiber: 7g
• Sodium: 120mg

Cooking Instructions

1. Begin with preheating your oven to 400°F (204°C).
2. Prick the eggplants all over with a fork to prevent them from bursting while baking.
3. Place the eggplants on a baking sheet and roast for about 35-40 minutes. They should be soft and well-cooked inside.
4. Once done, let them cool.
5. Cut the eggplants open and scoop out the soft insides. Discard the skin.
6. Transfer the eggplant pulp to a food processor.
7. Add tahini, lemon juice, minced garlic, olive oil, and cumin to the processor.
8. Pulse until you get a creamy, smooth texture.
9. Season with salt and adjust to your taste.
10. Transfer to a bowl, drizzle with a bit more olive oil, sprinkle chopped parsley and a hint of paprika.

Tips

1. Choose eggplants that feel heavy for their size; they tend to have more flesh.
2. Roasting the eggplants well is key. It gives Baba ganoush its signature smoky flavor.
3. You can also roast eggplants on an open flame for a deeper smoky aroma.
4. Freshly squeezed lemon juice beats the bottled version any day. It brings out a tangy freshness.
5. Store leftovers in an airtight container in the fridge. It stays good for about 4 days.

Serving Suggestions

• Baba ganoush pairs wonderfully with warm pita bread or crunchy vegetable sticks.
• It also serves as a delightful sandwich spread.
• Garnishing with olives or toasted pine nuts can elevate the flavor.
• Serving it chilled often enhances its taste, especially during warmer months.

So, there you have it – your guide to making the best Baba ganoush ever. But why stop here? The beauty of recipes like Baba ganoush is the potential for personal tweaks. Whether you like it tangy, smoky, or with a hint of spice, every kitchen adventure with this dish can be a new experience. Dive deep, explore its roots, and discover new combinations. After all, Baba ganoush isn’t just a dish; it’s a canvas of flavors waiting for your unique touch. Here at AH7, we can’t wait for you to embrace the joy of cooking this classic. Happy experimenting!

BABA GANOUSH

Been wondering about the creamy Middle Eastern delight known as Baba ganoush? Dive right into the world of this eggplant-based delicacy! At AH7, we’re all about combining taste with health. In this guide, you’ll discover the art of making Baba ganoush, its roots, and the sheer joy of having a plateful of this dish. Ready to whip up some?

5 from 1 vote

Print Share Email Tweet Pin

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

BABA GANOUSH

Amount per Serving

Calories

188

% Daily Value*

Fat

 

14

g

22

%

Sodium

 

120

mg

5

%

Carbohydrates

 

16

g

5

%

Fiber

 

7

g

29

%

Protein

 

4.9

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Eggplants – 2 large about 2 lbs (approximately 907 grams)
• Tahini sesame seed paste – ¼ cup (60 ml)
• Lemon juice – 3 tablespoons 45 ml
• Garlic cloves minced – 2
• Extra-virgin olive oil – 2 tablespoons 30 ml
• Ground cumin – ½ teaspoon 2.5 ml
• Salt – to taste
• Fresh parsley chopped – for garnish
• Paprika – a pinch for garnish

Instructions

• Begin with preheating your oven to 400°F (204°C).
• Prick the eggplants all over with a fork to prevent them from bursting while baking.
• Place the eggplants on a baking sheet and roast for about 35-40 minutes. They should be soft and well-cooked inside.
• Once done, let them cool.
• Cut the eggplants open and scoop out the soft insides. Discard the skin.
• Transfer the eggplant pulp to a food processor.
• Add tahini, lemon juice, minced garlic, olive oil, and cumin to the processor.
• Pulse until you get a creamy, smooth texture.
• Season with salt and adjust to your taste.
• Transfer to a bowl, drizzle with a bit more olive oil, sprinkle chopped parsley and a hint of paprika.

Notes

TIPS

1. Choose eggplants that feel heavy for their size; they tend to have more flesh.
2. Roasting the eggplants well is key. It gives Baba ganoush its signature smoky flavor.
3. You can also roast eggplants on an open flame for a deeper smoky aroma.
4. Freshly squeezed lemon juice beats the bottled version any day. It brings out a tangy freshness.
5. Store leftovers in an airtight container in the fridge. It stays good for about 4 days.

SERVING SUGGESTIONS

• Baba ganoush pairs wonderfully with warm pita bread or crunchy vegetable sticks.
• It also serves as a delightful sandwich spread.
• Garnishing with olives or toasted pine nuts can elevate the flavor.
• Serving it chilled often enhances its taste, especially during warmer months.