WHAT IS BABAGANOUSH?
Babaganoush is a thick spread made from ground eggplant and tahini , olive oil, lemon, and garlic, typical of Middle Eastern cuisine.
There are various methods for making Babaganoush but this is my husband’s family recipe. It’s simple, it requires few ingredients and it’s delicious. Some Middle Eastern countries refer to this as mutabal and some as babaganoush. Mutabal to us has a few more ingredients and is more like a salad made with parsley, mint and other ingredients. Babaganoush has fewer ingredients. You can always modify the ingredients to your liking.
This also happens to be a simple dish to prepare but it does take a little time because you have to roast the eggplant until it’s charred. After it’s cooled, you peel the skin off and begin preparing the flesh of the eggplant to make your delicious spread. If they’re are too many thick or course seeds, I recommend you remove them to prevent the dip from being too bitter. There are various methods to charring the skin of the eggplant. We’ve charred it over the direct stove burners, roasted it in the oven, barbecued it and even smoked it. We like every method but prefer smoking it because it gives the spread a nice smoky flavor. I recommend you try several methods to determine which flavor you prefer 😉
Thank you for stopping by.
If you’d like to see more of what I cook and love to do, please visit me at https://www.instagram.com/mycreativekneads/
Alright, let’s get cooking!