Baba Ghanoush - Eat Mediterranean Food

With its earthy, smoky, savory flavor and smooth, creamy texture, baba ghanoush is one of those foods that embody all of the goodness of Mediterranean cuisine. It is perfect for dipping pita bread or raw, crisp vegetables.

Baba ghanoush also spelled baba ganoush or baba ghanouj, is a Middle Eastern appetizer. This dish has many variations, depending on the country — Lebanon, Egypt, Palestine, Iraq, Armenia, Jordan, and Turkey.

It is usually made of puréed roasted eggplant, olive oil, fresh lemon juice, various spices, and tahini.

The eggplant is baked or broiled, or even better, grilled over an open flame before peeling. The pulp becomes soft and gets a pleasant smoky taste.

As most Mediterranean restaurants serve baba ghanoush, it is not surprising that it is more widely known. The primary difference with Melitzanosalata is found in texture and ingredients. Baba ghanoush has a much smoother, creamier texture and is typically processed with a fair amount of tahini. At the same time, in the Greek roasted eggplant dip, the eggplant is left chunky in its basic form. Both dishes are delicious and have distinct differences in the texture and flavor, making them difficult to pick one!

Baba Ghanoush Ingredients

• Eggplants
• Tahini
• Garlic
• Freshly squeezed lemon juice
• Italian parsley
• Extra virgin olive oil
• Sea salt and freshly ground black pepper

When preparing the baba ghanoush recipe, use some fresh purple fat eggplants (not the long ones).

Start by repeatedly piercing the eggplants (so they won’t explode while cooking) and roasting them over an open flame or on the barbeque for a smoky flavor.

If this is not feasible, or the weather is not permitting the use of one, roasting the eggplants in the broiler is the next best thing, but it will give a slightly less smoky effect.

Give them enough time to cook until the skin is charred and the flesh is soft and cooked.

Let the eggplants cool until easy to handle, and then cut them lengthwise.

Place a mesh strainer in a bowl. Using a spoon, scoop out the flesh and remove any burned bits and transfer it into the mesh strainer.

Press the eggplants with the bask of a large spoon until most of the liquid is drained. This will yield a creamy, thick, luxurious texture and reduce the bitterness of the eggplants.

Remove the strainer and discard the liquid in the bowl.

Add all ingredients to the bowl of a food processor and process until creamy.

Refrigerate the baba ghanoush for at least an hour before serving to allow the flavors to develop.

Tips to make the perfect Baba Ghanoush

• Eggplants with a lot of flesh are the best choice for this recipe.
• Italian eggplant is less bitter, so it is preferred for this dip.
• Smaller eggplants usually have fewer seeds, making them less bitter.
• Pick firm eggplants with smooth, glossy skin and fresh green stem and feel heavy for their size.
• Use the eggplants promptly, so they don’t get bitter by sitting on the kitchen counter.
• Cook the eggplants over an open fire or on the barbeque for a smoky flavor. If this is not feasible, roasting the eggplants in the broiler is the next best thing.
• Drain the excess liquid. Scoop out the flesh of the eggplant, place it in a mesh strainer and squeeze to get out most of the liquid. This is essential to the dip’s rich, thick, creamy texture.
• Refrigerate the baba ghanoush for at least an hour before serving to allow the flavors to develop.

Baba ganoush can be stored in an airtight glass container in the fridge for about 4 days.

If you love this baba ghanoush recipe, try the Greek Roasted Eggplant Dip – Melitzanosalata.

Tzatziki Sauce

Spicy Roasted Red Pepper and Feta Dip – Htipiti

Tahini sauce